title: The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin.
abstract: This study was carried out to investigate the influence of salt content on cholesterol-reduced Cheddar cheese obtained by a treatment with crosslinked beta-cyclodextrin (beta-CD) and to find if the ripening process was accelerated in cholesterol-reduced cheese. The crosslinked beta-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 beta-CD was similar to untreated Cheddar cheese. Approximately 91 to 92% cholesterol reduction was observed in the cheeses that were treated using beta-CD. In a subsequent study, we found accelerated ripening by the crosslinked beta-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 beta-CD treatment for cholesterol removal showed accelerated ripening effect on the properties of Cheddar cheese.
authors.affiliation: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
authors.forename: K H
authors.initials: KH
authors.lastname: Seon
authors.forename: J
authors.initials: J
authors.lastname: Ahn
authors.forename: H S
authors.initials: HS
authors.lastname: Kwak
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002611:Cheese / Q000032:analysis; D002784:Cholesterol / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005524:Food Technology; D006801:Humans; D012212:Rheology; D012492:Salts / Q000032:analysis; D012677:Sensation; D013997:Time Factors; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D005230:Fatty Acids, Nonesterified; D012492:Salts; D047392:beta-Cyclodextrins; D002784:Cholesterol; C031215:betadex