Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked β-Cyclodextrin to Regular Cream Cheese

  • Han, E.M. (Department of Food Science and Technology, Sejong University) ;
  • Kim, S.H. (Department of Food Science and Technology, Sejong University) ;
  • Ahn, J. (Department of Food Science and Technology, Sejong University) ;
  • Kwak, H.S. (Department of Food Science and Technology, Sejong University)
  • Received : 2007.04.03
  • Accepted : 2007.07.28
  • Published : 2008.01.01


The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked ${\beta}$-cyclodextrin (${\beta}$-CD) or powdered ${\beta}$-CD. Crosslinked ${\beta}$-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked ${\beta}$-CD was similar to the regular cream cheese. Approximately 91% of cholesterol-reduction was observed in the cheeses that were treated using ${\beta}$-CD, which was not significantly different between powdered vs. crosslinked ${\beta}$-CD treatments. Total amount of short-chain free fatty acids was significantly lower in both ${\beta}$-CD-treated cheeses than in the control cheese throughout the storage. The cheeses made by ${\beta}$-CD-treated cream produced much lower amounts of individual free amino acids than the control in all periods. Most rheological characteristics, except cohesiveness, decreased dramatically in the control compared with the cholesterol-reduced cream cheeses. In sensory attributes, both wateryness and spreadability in ${\beta}$-CD-treated cheeses were significantly higher than in the control during 8 wk storage. Sensory scores for sourness increased significantly in the control from 4 to 8 wk storage, however, those in the cream cheese made by crosslinked-${\beta}$-CD treated cream increased slowly during 8 wk storage, which was shown in the control during a 4 wk period. Therefore, the present study showed the possibility of cholesterol-reduced cream cheese manufacture.


Supported by : Brain Korea 21


  1. AOAC. 1984. Official Methods of Analysis, 40th edn, ed. W. Horwitz. Association of Official Analytical Chemists, Washington, DC.
  2. Bruhn, C., A. Cotter and K. Diaz-Knauf. 1992. Consumer attitudes and market potential for foods using fat substitutes. Food Technol. 4:81-82.
  3. Cochran, W. G. and G. M. Cox. 1957. Experimental designs. John Wiley & Sons, New York, NY.
  4. de Vor, H. 1991. Flavours and functional ingredients for low calorie foods. Food Technologist 21:24-25.
  5. Han, E. M., S. H. Kim, J. Ahn and H. S. Kwak. 2005. Cholesterol removal from homogenized milk with crosslinked ${\beta}$- cyclodextrin by adipic acid. Asian-Aust. J. Anim. Sci. 18: 1794-1799.
  6. Han, E. M., S. H. Kim, J. Ahn and H. S. Kwak. 2007. Optimizing cholesterol removal from cream using ${\beta}$-cyclodextrin crosslinked with adipic acid. Int. J. Dairy Technol. 60:31-36.
  7. Izco, J. M., A. Irigoyen, P. Torre and Y. Barcina. 2000. Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese. J. Chromatogr. 881:69-79.
  8. Jung, T. H., J. J. Kim, S. H. Yoo, J. Ahn and H. S. Kwak. 2005. Properties of cholesterol-reduced butter and effect of gamma linolenic acid added butter on blood cholesterol. Asian-Aust. J. Anim. Sci. 18:1646-1654.
  9. Jung, T. H., H. S. Park and H. S. Kwak. 2005. Optimization of cholesterol removal by ${\beta}$-cyclodextrin in egg yolk. Food Sci. Biotechnol. 14:793-797.
  10. Kim, S. H., J. Ahn and H. S. Kwak. 2004. Crosslinking of ${\beta}$- cyclodextrin on cholesterol removal from milk. Arch. Pharm. Res. 27:1183-1187.
  11. Kosikowski, F. V. and V. V. Mistry. 1997. Bakers', Neufchatel, cream, quark and Ymer. In: Cheese and fermented milk foods, Vol I: Origins and principles, (Ed. F. V. Kosikowski and V. V. Mistry), F. V. Kosikowski and L. L. C. Wsetport, CT, USA.
  12. Adams, M. L., D. M. Sullivan, R. L. Smith and E. F. Richer. 1986. Evaluation of direct saponification method in determination of cholesterol in meats. J. Assoc. Anal. Chem. 69:844-846.
  13. Kwak, H. S., I. J. Jeon and J. Park. 1990. Effects of food grade porcine pancreatic lipase on the production of short-chain fatty acids and its contribution. Kor. J. Food Sci. Technol. 22:248- 254.
  14. Kwak, H. S., C. S. Jung, S. Y. Shim and J. Ahn. 2002. Removal of cholesterol from Cheddar cheese by ${\beta}$-cyclodextrin. J. Agric. Food Chem. 50:7293-7298.
  15. McIlveen, H. and G. Amstrong. 1995. Consumer acceptance of low-fat and fat-substituted dairy products. J. Consumer Stud. Home Econ. 19:277-287.
  16. Lee, D. K., J. Ahn and H. S. Kwak. 1999. Cholesterol removal from homogenized milk with ${\beta}$-cyclodextrin. J. Dairy Sci. 82:2327-2330.
  17. Lee, S. J., J. H. Hwang, S. Lee, J. Ahn and H. S. Kwak. 2006. Property changes and cholesterol-lowering effect in evening primrose oil-enriched and cholesterol-reduced yogurt. Int. J. Dairy Technol. 60:22-30.
  18. Lin, J. C. C. and I. J. Jeon. 1987. Effects of commercial food grade enzymes on fatty acid profiles in granular cheese. J. Food Sci. 52:78-81.
  19. Sanchez, C., J. L. Beauregard, M. H. Chassagne, J. J. Bimbenet and J. Hardy. 1996. Effects of processing on rheology and structure of double cream cheese. Food Res. Int. 28:547-552.
  20. SAS$^{\circledR}$ 1985. Users Guide: Statistics, Version 5 Edition. SAS Inst., Inc., Cary, NC, USA.
  21. Shim, S. Y., J. Ahn and H. S. Kwak. 2003. Functional properties of cholesterol-removed whipping cream treated by ${\beta}$-cyclodextrin. J. Dairy Sci. 86:2767-2772.
  22. Yackel, W. and C. Cox. 1992. Application of starch-based fat replacers. Food Technol. 46:146-148.
  23. Ahn, J. and H. S. Kwak. 1999. Optimizing cholesterol removal in cream using ${\beta}$-cyclodextrin and response surface methodology. J. Food Sci. 64:629-632.
  24. Kalab, M., A. G. Sargant and D. A. Froehlich. 1981. Electron microscopy and sensory evaluation of commercial Cream cheese. Scannung Electron Microsc. III:473-482, 514.

Cited by

  1. Properties of cholesterol-reduced Camembert cheese made by crosslinked β-cyclodextrin vol.61, pp.4, 2008,
  2. Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder vol.32, pp.1, 2012,
  3. Cholesterol removal from various samples by cholesterol-imprinted monosize microsphere-embedded cryogels vol.42, pp.6, 2014,
  4. In Vitro and in Vivo Evaluation of Novel Cross-Linked Saccharide Based Polymers as Bile Acid Sequestrants vol.20, pp.3, 2015,
  5. Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds vol.7, pp.4, 2015,