-Developing low-fat cheese with flavor to match that of full-fat cheese has been a challenge in the dairy industry. The objective of this investigation was to develop lower fat Cheddar and Parmesan grated cheese using supercritical fluid extraction (SFE) and characterize its flavor profile comparative to a full-fat product. Specifically, enabling flavor compound partition between the matrices of cheese and extracted lipids. Carbon dioxide (CO 2 ) was the supercritical fluid for fat extraction. Extraction took place in a 500 mL SFE vessel using 100 g of grated cheese. Fractional factorial design was utilized to investigate two levels of treatment for each pressure (200 and 350 bar), temperature (35 and 40• C) and CO 2 level (500 and 1000 g) for each extraction trial. The most efficient parameters for lipid removal resulted in 51.00% fat reduction (wet basis) for Cheddar extracted at 200 bar, 40• C, 1000 g CO 2 , and 55.56% fat reduction for Parmesan extracted at 350 bar, 35• C, 1000 g CO 2 . Thin layer chromatography (TLC) was utilized to assess the lipid composition of each cheese and the lipids extracted by SFE. TLC analysis for Cheddar and Parmesan cheeses showed only nonpolar lipids (triaclyglycerides and free fatty acids) in the recovered lipids extracted by SFE; indicating that polar lipids such as phospholipids are being retained in the cheese matrix. Gas chromatography/mass spectroscopy techniques were used to characterize volatile flavor compounds for each cheese sample. SFE treatment of the cheeses altered the ability to detect flavor compounds and allowed partitioning of those compounds, which varied with the type of cheese. This study suggests that SFE technology can be used in the dairy industry to develop cheese products lower in fat, which retain flavor compounds that may not be typically fully developed with alternative methods of low-fat cheese processing. • C, 1000 g de CO 2 , permettant d'obtenir 51,00 % de réduction de la matière grasse (base sèche) pour le Cheddar, et 350 bar, 35• C et 1000 g de CO 2 pour une réduction de matière grasse de 55,56 % pour le Parmesan. La chromatographie sur couche mince a été utilisée pour évaluer la composition lipidique de chaque fromage et les lipides extraits par SFE. Les analyses chromatographiques des fromages Cheddar et Parmesan ont montré que seuls des lipides non polaires (triacylglycérides et acides gras libres) étaient pré-sents dans la partie lipidique extraite, indiquant que les lipides polaires comme les phospholipides étaient retenus dans la matrice fromagère. Les techniques de chromatographie gazeuse couplée à la spectrométrie de masse ont été utilisées pour caractériser les composés aromatiques volatils de chaque échantillon de fromage. Le traitement SFE des fromages a altéré la possibilité de détecter les composés d'arômes et a permis la séparation de ces composés, mais de façon variable selon le type de fromage. Cette étude suggère que la technique SFE peut être utilisée dans l'industrie laitière pour développer des fromages allégés ...
Supercritical fluid extraction (SFE) has been utilized by the food industry in many applications to extract, fractionate, and recover compounds from various food matrices. However, little research has been conducted using SFE as an alternative process for producing reduced-fat cheese. Lipids in cheeses may be selectively extracted due to the nonpolar properties of supercritical carbon dioxide (SC-CO2), without leaving residual chemicals as is the case in solvent extraction. The objective of this study was to evaluate the influence on the extraction process due to cheese variety and protein breakdown by age. A Latin square design was utilized to test the extractability of lipids from Parmesan and Cheddar cheeses, aged young (9-10 months) or old (24 months). Extraction took place in a 500 mL SFE vessel using 100 g of grated cheese samples. The SFE parameters of the extraction were 350 bar, 35 degrees C, and supercritical carbon dioxide at a flow rate of 20 g/min for 55 min. Compositional analysis measured all treated samples and controls of total lipids, lipid profiling, total protein, protein/peptide analysis, moisture, ash, and pH. Cheese type was a major variable in fat extraction. The extraction in Cheddar showed an average fat reduction of 53.56% for young cheese, whereas that in old Cheddar was 47.90%. However, young Parmesan was reduced an average of 55.07%, but old Parmesan was reduced at 68.11%, measured on a dry basis. SFE extracted triglycerides and cholesterol, but did not remove phospholipids. This investigation introduces the observations of the effect of Cheddar and Parmesan varieties on SFE, offering data on the important parameters to consider in the design of SFE processes to reduce fat in cheese.
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