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    Removal of Cholesterol from Cheddar Cheese by β-Cyclodextrin
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    Department of Food Science and Technology, Sejong University, 98 Kunja-dong, Kwangjin-ku, Seoul, 143-747, Korea
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2002, 50, 25, 7293–7298
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    https://doi.org/10.1021/jf020568m
    Published November 7, 2002
    Copyright © 2002 American Chemical Society
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    Abstract

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    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

    Copyright © 2002 American Chemical Society

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2002, 50, 25, 7293–7298
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf020568m
    Published November 7, 2002
    Copyright © 2002 American Chemical Society
    Request reuse permissions

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