Cholesterol Removal and Flavor Development in Cheddar Cheese

  • Kwak, H.S. (Department of Food Science and Technology, Sejong University) ;
  • Jung, C.S. (Department of Food Science and Technology, Sejong University) ;
  • Seok, J.S. (Department of Food Science and Technology, Sejong University) ;
  • Ahn, J. (Department of Food Science and Technology, Sejong University)
  • Received : 2002.06.10
  • Accepted : 2002.09.26
  • Published : 2003.03.01


This study was carried out to find a cholesterol removal rate, flavor development and bitter amino acid productions in Cheddar cheese treated with $\beta$-cyclodextrin (CD): 1) Control (no homogenization, no $\beta$-CD), and 2) Milk treatment (1000 psi milk homogenization, 1% $\beta$-CD). The cholesterol removal of the cheese was 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher in milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compound production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased with ripening time, however, that in cholesterol-reduced cheese decreased dramatically. Our results indicated that the cheese made by $\beta$-CD treated milk with low pressure homogenization showed an effective cholesterol reduction and a rapid cheese ripening, while no capture of flavor compounds by $\beta$-CD.


Supported by : Ministry of Health & Welfare, Republic of Korea


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