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Animal Breeding and Genetics
Asian-Australasian Journal of Animal Sciences 2003;16(3): 409-416.
DOI: https://doi.org/10.5713/ajas.2003.409    Published online January 1, 2003.
Cholesterol Removal and Flavor Development in Cheddar Cheese
H. S. Kwak, C. S. Jung, J. S. Seok, J. Ahn
Abstract
This study was carried out to find a cholesterol removal rate, flavor development and bitter amino acid productions in Cheddar cheese treated with b-cyclodextrin (CD): 1) Control (no homogenization, no b-CD), and 2) Milk treatment (1000 psi milk homogenization, 1% b-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 b-CD treated milk with low pressure homogenization showed an effective cholesterol reduction and a rapid cheese ripening, while no capture of flavor compounds by b-CD.
Keywords: Cholesterol Removal; b-cyclodextrin; Cheddar Cheese; Homogenization


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