Cholesterol Removal and Flavor Development in Cheddar Cheese

Kwak, Hae‐Soo; Jung, Chang-Hwan; Seok, Jin Seok; Ahn, Jong Woong

doi:10.5713/ajas.2003.409

Cited by 13 publications

(9 citation statements)

References 19 publications

(31 reference statements)

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“…Analysis of the variance did not reveal any significant difference in the total amount of ketones (2505.61 ± 36.40 ppm vs. 2314.95 ± 26.07 ppm) aldehydes (1139.63 ± 18.68 ppm vs. 1377.45 ± 24.94 ppm) and alcohols (4235.77 ± 17.13 ppm vs. 4808.87 ± 23.79 ppm) between CC and EC cheeses. 3-methylbutanal (1121.42 ± 48.32 vs. 1358.96 ± 70.32) and ethanol (4107.60 ± 62.30 ppm vs. 4685.30 ± 95.79 ppm) were the only compounds significantly different ( p ≤ 0.05) found in CC and EC cheeses, ethanol production was the highest among flavor compounds measured, similar to those found by Kwak et al [ 27 ] in Cheddar cheese treated with β-CD. In the study by Jeon et al [ 32 ] of the removal of cholesterol of cream cheese by β-CD, no differences were found in the overall flavour compounds in the treated cheese compared to the regular cream cheese.…”

Section: Resultssupporting

confidence: 88%

“…The cholesterol removal rate of CC related to EC (195.67 ± 6.03 mg/100 g fat vs. 1.37 ± 0.19 mg/100 g fat) reached a reduction of 97.29% ( Figure 1 ). Similar cholesterol removal were also found by Kwak et al [ 27 ] in a study of removal of cholesterol from Cheddar cheese and Kin et al [ 28 ] in blue cheese using β-CD. The remain β-CD showed also differences ( p ≤ 0.05) between CC and EC with value of 0.31%.…”

Section: Resultssupporting

confidence: 86%

“…These results indicate that there was no differences in the amounts of short chain FFAs between the control and the cholesterol reduced cheese made by β-CD. Similar results in the amount of short chain SCFFAs in the control and cholesterol reduced process and cheddar cheese made by β-CD were found by [ 27 , 34 ]. The release of butyric and caproic acid at the three months ripening contribute to the backbone characteristics of Manchego cheese [ 35 , 36 ].…”

Section: Resultssupporting

confidence: 83%

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Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese

et al. 2018

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Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysaccharide chain and forming a cyclic polysaccharide molecule. The use of β-CD in food research for reduction of cholesterol is increasing due to its affinity for non-polar molecules such as cholesterol. The aim of this study was to evaluate the feasibility of using β-CD in cholesterol removal from pasteurized ewe’s milk Manchego cheese and evaluate the effect on the main components of the milk, lipids, and flavor characteristics. Approximately 97.6% cholesterol reduction was observed in the cheese that was treated using β-CD. Physicochemical properties (fat, moisture and protein) were not changed by the β-CD treatment, except the soluble nitrogen and non-protein nitrogen that showed slight differences after the treatment. The amount of the different components of the lipid fraction (fatty acids, triglycerides and phospholipids) were similar in cheeses treated and not treated with β-CD. Flavor compound and short chain free fatty acids were not mostly significantly influenced by the effect of the β-CD. β-CD molecules are edible and nontoxic and as a result they can be used safely for cholesterol removal processing in cheese manufacturing. Therefore, the present study suggests that β-CD treatment is an effective process for cholesterol removal from Manchego cheese while preserving its properties.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 83%

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Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese

et al. 2018

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“…This result was in accordance to our previous study, indicating 92.1% cholesterol reduction rate in Cheddar cheese (Kwak et al, 2002). The efficient cholesterol removal over 90% by using β-CD has been proven in our laboratory (Kwak et al, 2003;Shim et al, 2003;Hwang et al, 2005;Kim et al, 2005;Kwak et al, 2005;Lee et al, 2005).…”

Section: Rate Of Cholesterol Removal and Compositionsupporting

confidence: 92%

Properties of Cholesterol-reduced Butter and Effect of Gamma Linolenic Acid Added Butter on Blood Cholesterol

Jung¹,

Kim²,

Yu³

et al. 2005

Asian Australas. J. Anim. Sci

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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 β-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.

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“…FSCFAs are characterized by a small molecular mass, with a high polarity, volatility and water solubility. The quantitative analysis of FSCFAs has drawn the attention of an increasing number of scholars, and the determination of FSCFAs in milk [ 21 ] and cheese [ 21 , 22 , 23 ] has been investigated. Multiple analytical platforms have been utilized to milk FSCFAs’ quantitation, including liquid chromatography-mass spectrometry [ 24 , 25 ], gas chromatography (GC) coupled with flame ionization and GC coupled with mass spectrometry (GC-MS) [ 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Quantification of Free Short-Chain Fatty Acids in Raw Cow Milk by Gas Chromatography-Mass Spectrometry

Wang

Chen

et al. 2023

Foods

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Free short-chain fatty acids (FSCFAs) are a momentous contributor to the flavor of the raw cow milk. Hence, the purpose of this research was to build an approach for the quantification of 10 FSCFAs in raw cow milk. Raw cow milk samples are acidified by hydrochloric acid ethanol (0.5%) solution pretreatment and then processed on the gas chromatography-mass spectrometry. With the exception of iso C5:0 and anteiso C5:0 co-flux, the remaining eight FSCFAs were effectively separated by chromatography. The methodological validation data revealed that the linear relationship satisfied the assay requirements (coefficient of determination >0.999), the limits of quantification were 0.167 to 1.250 μg mL−1, the recoveries ranged from 85.62% to 126.42%, the coefficients of variation were 1.40~12.15%, and no SCFAs in the triglyceride form were potential degradation, and the precision ranging from 0.56% to 9.09%. Our easy, fast, and robust method successfully determined three FSCFAs in raw cow milk without derivatization. Some characteristic features of FSCFAs have been discovered in raw cow milk such as its higher percentages of C4:0 and C6:0. Our research has provided a very valuable method for the future quality and safety control of raw milk and nutritional studies.

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Cholesterol Removal and Flavor Development in Cheddar Cheese

Cited by 13 publications

References 19 publications

Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese

Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese

Properties of Cholesterol-reduced Butter and Effect of Gamma Linolenic Acid Added Butter on Blood Cholesterol

Quantification of Free Short-Chain Fatty Acids in Raw Cow Milk by Gas Chromatography-Mass Spectrometry

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