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Low Cholesterol Mozzarella Cheese Obtained from Homogenized and β-Cyclodextrin-Treated Milk

  • Kwak, H.S. (Department of Food Science and Technology, Sejong University) ;
  • Nam, C.G. (Department of Food Science and Technology, Sejong University) ;
  • Ahn, J. (Department of Food Science and Technology, Sejong University)
  • Received : 2000.08.19
  • Accepted : 2000.10.19
  • Published : 2001.02.01

Abstract

The effects of homogenization conditions and $\beta$-cyclodextrin ($\beta$-CD) on cholesterol removal of Mozzarella cheese were examined. The homogenization pressure influenced markedly on the cholesterol removal in milk and, 75.64% of cholesterol, the highest rate, was removed at $70.0kg/cm^2$. In addition, an increase in temperature resulted in an increase of cholesterol removal in the range of 71.75 to 78.22%. Among different concentrations of $\beta$-CD addition, 1.0% showed 78.21% of cholesterol removal. Therefore, cholesterol-reduced Mozzarella cheese was made by cheese milk treated with 70 $70.0kg/cm^2$ homogenization at $70^{\circ}C$ and 1% $\beta$-CD addition for a subsequent study. The cholesterol reduction of cholesterol-reduced Mozzarella cheese was 63.92%. Meltability, stretchability and oiling-off in cholesterol-reduced cheese were significantly lower than those in control. Hardness, gumminess and chewiness were significantly reduced, while cohesiveness and elasticity increased. Appearance and flavor of the cheese were superior, but texture inferior to the control.

Keywords

Cholesterol Removal;$\beta$-Cyclodextrin;Mozzarella Cheese;Homogenization

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