Properties of cholesterol-reduced Camembert cheese made by crosslinked β-cyclodextrin

Abstract

The present study was designed to examine the physicochemical and sensory properties in cholesterol-reduced Camembert cheese made by crosslinked β-cyclodextrin (β-CD). The composition of cholesterol-reduced Camembert cheese was similar to the control and the cholesterol reduction reached 90.6%. No difference was found in the total amount of short-chain free fatty acids between the cholesterol-reduced cheese and the control at every ripening period. The release of butyric and capric acid mostly contributed to the increase of total amount of short-chain free fatty acids in both groups. The cholesterol-reduced cheese produced similar amounts of individual free amino acids to the control in all periods. The scores of all rheological characteristics except for springiness were continuously increased up to 2 weeks' ripening and decreased thereafter. Mouldy characteristics in both appearance and flavour were increased dramatically through the ripening period in both cholesterol-reduced and the control cheeses. Based on these results, no significant difference was found in most physicochemical and sensory properties between cholesterol-reduced Camembert cheese and the control. Therefore, we may find it possible to develop cholesterol-reduced Camembert cheese using crosslinked β-cyclodextrin. © 2008 Society of Dairy Technology.