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J. Dairy Sci. 2009. 92:49-57. doi:10.3168/jds.2008-1319
© 2009 American Dairy Science Association ®
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The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked β-cyclodextrin

K. H. Seon, J. Ahn and H. S. Kwak1

Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea

1 Corresponding author: kwakhs{at}sejong.ac.kr

This study was carried out to investigate the influence of salt content on cholesterol-reduced Cheddar cheese obtained by a treatment with crosslinked β-cyclodextrin (β-CD) and to find if the ripening process was accelerated in cholesterol-reduced cheese. The crosslinked β-CD used was made by adipic acid. A primary study indicated that the chemical and rheological properties were not changed by the salt addition and the composition of Cheddar cheese treated with crosslinked β-CD was similar to untreated Cheddar cheese. Approximately 91 to 92% cholesterol reduction was observed in the cheeses that were treated using β-CD. In a subsequent study, we found accelerated ripening by the crosslinked β-CD based on the productions of short-chain free fatty acids and free amino acids. In rheological properties, elasticity, cohesiveness, and gumminess scores in the cholesterol-reduced Cheddar cheese were significantly greater at 5 wk ripening than those in the control at 4 mo ripening. At the early stage of ripening, most flavor properties such as rancidity, bitterness, and off-flavor in the cholesterol-reduced cheese were greater. With ripening, however, those scores changed to similar or lower scores than those in the control. The present study indicated that the crosslinked β-CD treatment for cholesterol removal showed accelerated ripening effect on the properties of Cheddar cheese.

Key Words: Cheddar cheese • crosslinked β-cyclodextrin • cholesterol removal • accelerated ripening






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