Removal of Cholesterol from Cheddar Cheese by β-Cyclodextrin

• Published in: Journal of agricultural and food chemistry Vol. 50; no. 25; pp. 7293 - 7298
• Main Authors: Kwak, H. S, Jung, C. S, Shim, S. Y, Ahn, J
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 04.12.2002
• Subjects: Amino Acids - metabolism; Animals; beta-Cyclodextrins; Biological and medical sciences; Cheese - analysis; Cholesterol - isolation & purification; Cyclodextrins - pharmacology; Fatty Acids, Nonesterified - metabolism; Food Handling; Food industries; Fundamental and applied biological sciences. Psychology; Humans; Milk; Milk and cheese industries. Ice creams; Rheology; Sensation; Taste; Volatilization; Cheese ripening; Cheddar; Organoleptic properties; Cholesterol removal; Cream; Dairy product; Homogenization; Lipids; β-cyclodextrin; Cholesterol; Low fat product; Cheddar cheese; Cyclodextrin; Quality
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf020568m

This study was carried out to determine the cholesterol removal rate and resulting changes in flavor, fatty acid and bitter amino acid production in reduced-cholesterol Cheddar cheese, made by cream separation followed by 10% β-cyclodextrin (β-CD) treatment. The cholesterol removal from the cheese was 92.1%. The production of short-chain free fatty acids (FFAs) increased the ripening time in control and cream-treated cheeses. The quantity of short-chain FFAs released between treatments during ripening was different, while not much difference was found in the production of neutral volatile compounds in the samples. Reduced-cholesterol cheese produced much higher levels of bitter amino acids than the control. In sensory analysis, the texture score of control Cheddar cheese increased significantly with ripening time; however, that of the cream treatment group decreased dramatically with ripening time. On the basis of our results, we conclude that the cheese made from β-CD-treated cream had a higher rate of cholesterol removal and ripened rapidly. Keywords: Cholesterol removal; β-cyclodextrin; Cheddar cheese; homogenization