Removal of cholesterol from Cheddar cheese by beta-cyclodextrin.
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% beta-cyclodextrin (beta-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 beta-CD-treated cream had a higher rate of cholesterol removal and ripened rapidly.
Kwak
H S
HS
Department of Food Science and Technology, Sejong University, 98 Kunja-dong, Kwangjin-ku, Seoul, 143-747, Korea. kwakhs@sejong.ac.kr
Jung
C S
CS
Shim
S Y
SY
Ahn
J
J
D000596:Amino Acids / Q000378:metabolism; D000818:Animals; D002611:Cheese / Q000032:analysis*; D002784:Cholesterol / Q000302:isolation & purification*; D003505:Cyclodextrins / Q000494:pharmacology*; D005230:Fatty Acids, Nonesterified / Q000378:metabolism; D005511:Food Handling; D006801:Humans; D008892:Milk; D012212:Rheology; D012677:Sensation; D013649:Taste; D014835:Volatilization; D047392:beta-Cyclodextrins
D000596:Amino Acids; D003505:Cyclodextrins; D005230:Fatty Acids, Nonesterified; D047392:beta-Cyclodextrins; D002784:Cholesterol; C031215:betadex