• 한국축산식품학회지
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• 제28권4호
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• pp.463-469
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• 2008

The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked $\beta$-cyclodextrin ($\beta$-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked $\beta$-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.

• Asian-Australasian Journal of Animal Sciences
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• 제15권1호
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• pp.117-123
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• 2002

This study was carried out to find the difference in flavor compounds between cholesterol-reduced Cheddar cheese slurries and control sample. The cheeses were made by 3 different treatments as followings: 1) Control (no homogenization, no ${\beta}$-CD), 2) Trt A (1,000 psi milk homogenization, 1% ${\beta}$-CD) and 3) Trt B (cream separation following by 10% ${\beta}$-CD, mixed with skim milk at 1,000 psi homogenization). The cholesterol removals of the cheeses were 79.30% (Trt A) and 91.22% (Trt B). The cheese slurries made by the cheeses were aged at $32^{\circ}C$ for 3 wk. The production of short-chain fatty acids (SCFA) was significantly increased with storage time in all treatments. Total amount of SCFA was dramatically increased at 2 wk and maintained thereafter in control group. The amounts of acetone and acetaldehyde were slightly increased in control at 3 wk, however, no difference was found in others. Ethanol production was dramatically increased at 1 wk and decreased thereafter in all treatments. Based on our results, cheese slurries for Trt B showed a highest cholesterol removal rate. Although little difference was found in flavor production, lower amount of SCFA was found in Trts A and B in 2 and 3 wk. It may indicate that a certain amount of SCFA is decreased during ${\beta}$-CD treatment.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2003년도 학술논문발표집
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• pp.19-35
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin (${\beta}-CD$): 1) Control (no homogenization, no ${\beta}--CD$), and 2) Milk treatment (1000 psi milk homogenization, 1% ${\beta}-CD$). The cholesterol removal of the cheese were 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 din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds 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, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.334-336
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• 2004

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese, which was manufactured by the mixture of cholesterol-reduced cream and skim milk. After the cholesterol reduction process by ${\beta}$-CD treatment, the cholesterol removal rate was in the range of 91.2 to 92.1%. In animal study, 18% of total blood cholesterol was lowered in 8% phytosterol ester-added Cheddar cheese, which was significantly different from that of control. The present study indicated that phytosterol ester addition showed a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1773-1780
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• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• Asian-Australasian Journal of Animal Sciences
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• 제18권7호
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• pp.1041-1047
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• 2005

This study was carried out to investigate the changes of chemical and sensory properties and cholesterol lowering effect of milk treated with $\beta$-cyclodextrin to reduce cholesterol and supplemented with evening primrose oil (EPO). The average cholesterol removal rate was 93.5%. The thiobarbituric acid (TBA) absorbance increased proportionally to storage period and amount of EPO addition. TBA absorbance was significantly different in the EPO-added groups from that in unadded groups in all periods. The production of short-chain free fatty acids (FFA) increased with longer period of storage. From 6 days of storage, the amounts of short-chain FFA in 6 and 10% EPO-added groups were significantly different from other groups. The scores for all sensory characteristics indicated that sensory quality decreased with both storage time and increasing amount of EPO. Oxidative off-flavor and off-taste were more intense with higher amounts of EPO addition and longer storage period. Also, the higher the amount of EPO addition, the lower overall scores throughout the 15 day storage. Feeding 10% EPO-supplemented cholesterol-reduced milk increased high density lipoprotein (HDL) in male Sprague-Dawley rats by 76%, which is significantly different from the control (27%).

• 한국축산식품학회지
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• 제28권2호
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• pp.211-217
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• 2008

The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked $\beta$-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p<0.05). The color changes of mayonnaise during storage showed a decrease in the L- and b-values, and an increase in the a-value. The experimental mayonnaise maintained emulsion stability, which was significantly lower in 2.0% phytosterol-supplemented mayonnaise. With regard to sensory attributes, most characteristics were similar to the control mayonnaise, however, the addition of phytosterol had a negative effect on stickiness and bitterness. These results indicate that the cholesterol-reduced and phytosterol-supplemented mayonnaise has decreased oxidation and maintains most of its physicochemical and sensory properties during storage.

• Asian-Australasian Journal of Animal Sciences
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• 제18권11호
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• pp.1646-1654
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• 2005

The present study was carried out to develop cholesterol-reduced and gamma linolenic acid (GLA)-added butter and to examine the changes in chemical and sensory properties, and cholesterol lowering effect of GLA addition. The cholesterol removal rate reached 93.2% by $\beta$-cyclodextrin in butter before GLA addition. The thiobarbituric acid value of cholesterol-reduced and GLA-added butter increased slowly up to 4 week and plauteaued thereafter. TBA value was significantly increased with 2% GLA addition, compared with no GLA addition. The production of short-chain free fatty acids (FFA) increased with storage in all treatments. From 4 weeks storage, the amount of short-chain FFA in 2% GLA-added group was significantly higher than those in other groups. Among sensory characteristics, color, greasiness and overall acceptability were mostly affected by GLA addition, however, the rancidity value of 2% GLA addition was significantly different from those of control and GLA-unadded and cholesterol-reduced butter at 0, 6 and 8 week storage. Among groups, no difference was found in texture in all storage periods. The smallest increase of total blood cholesterol in rats was found in the group fed 2% GLA-added and cholesterol-reduced butter for 8 week, compared with that in controls. The present results showed the possibility of cholesterol-reduced and GLA-added butter development without much difference in chemical, rheological and sensory properties, and indicated a slow increase effect on blood total cholesterol in rats.

• Asian-Australasian Journal of Animal Sciences
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• 제17권6호
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• pp.857-862
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• 2004

The present study was carried out to examine the changes in functional properties of cholesterol-removed compound whipping cream made by $\beta$-CD treated cream and palm oil. Six different ratios of cream to palm oil (10:0 as control, 9:1, 8:2, 7:3, 6:4, and 5:5, v/v) were tested. The overrun percentage increased with an increased amount of palm oil. When the ratio of cream to palm oil was 10:0 (control), the overrun was 130%, which was significantly lower than other ratios reached to 150%. Foam instability was measured as 3.1 ml defoamed cream in control, however, the value of foam instability decreased with an increase of palm oil addition. The TBA value of cholesterol-removed compound whipping cream increased from 0.08 to 0.13 with no addition of palm oil during 4 wk storage. When the ratio of cream to palm oil was 5:5, TBA value increased dramatically at 3 wk and thereafter. Among sensory characteristics, texture value increased with higher amount of palm oil, however, flavor and overall preferences were opposite. Above results indicated that partial substitution of palm oil in manufacture of cholesterol-removed compound whipping cream resulted in a stable foam development with little adverse effect on flavor and lipid oxidation during storage. The present study showed a possible application in manufacture of cholesterol-removed compound whipping cream, which may be effective in other foods.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.450-458
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• 2006

The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.