The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked β-cyclodextrin

• Published in: Journal of dairy science Vol. 92; no. 1; pp. 49 - 57
• Main Authors: Seon, K.H., Ahn, J., Kwak, H.S.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.01.2009; American Dairy Science Association; Elsevier
• Subjects: accelerated ripening; adipic acid; Amino Acids - analysis; Animal productions; beta-cyclodextrin; beta-Cyclodextrins - chemistry; Biological and medical sciences; bitterness; Cheddar cheese; Cheese - analysis; cheese ripening; cholesterol; Cholesterol - analysis; cholesterol removal; cohesion; crosslinked β-cyclodextrin; crosslinking; cyclodextrins; elasticity (mechanics); Fatty Acids, Nonesterified - analysis; food composition; Food industries; Food Technology; Fundamental and applied biological sciences. Psychology; Humans; low fat foods; Milk and cheese industries. Ice creams; mouthfeel; off flavors; rancidity; rheological properties; Rheology; salt content; Salts - analysis; Sensation; temporal variation; Terrestrial animal productions; Time Factors; Vertebrates; Cheddar cheese; cholesterol removal; crosslinked β-cyclodextrin; accelerated ripening; Ripening; Cyclodextrin; Cheddar; Dairy industry; Dairy product; Lipids; Cheese; Cholesterol
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2008-1319

This study was carried out to investigate the influence of salt content on cholesterol-reduced Cheddar cheese obtained by a treatment with crosslinked β-cyclodextrin (β-CD) and to find if the ripening process was accelerated in cholesterol-reduced cheese. The crosslinked β-CD used was made by adipic acid. A primary study indicated that the chemical and rheological properties were not changed by the salt addition and the composition of Cheddar cheese treated with crosslinked β-CD was similar to untreated Cheddar cheese. Approximately 91 to 92% cholesterol reduction was observed in the cheeses that were treated using β-CD. In a subsequent study, we found accelerated ripening by the crosslinked β-CD based on the productions of short-chain free fatty acids and free amino acids. In rheological properties, elasticity, cohesiveness, and gumminess scores in the cholesterol-reduced Cheddar cheese were significantly greater at 5 wk ripening than those in the control at 4 mo ripening. At the early stage of ripening, most flavor properties such as rancidity, bitterness, and off-flavor in the cholesterol-reduced cheese were greater. With ripening, however, those scores changed to similar or lower scores than those in the control. The present study indicated that the crosslinked β-CD treatment for cholesterol removal showed accelerated ripening effect on the properties of Cheddar cheese.