Flavor partition and fat reduction in cheese by supercritical fluid extraction: processing variables

Abstract

-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 ...

Effect of Variety and Maturation of Cheese on Supercritical Fluid Extraction Efficiency

“…The lipid profiles of cheeses and extracted lipids were characterized using thin layer chromatography (TLC); refer to Yee et al for the full procedure (23). Briefly, lipid samples were diluted to a 10 mg/mL concentration with chloroform/methanol (2:1) solvent mixture.…”

Supercritical Fluid Extraction of Plant Flavors and Fragrances

“…The most efficient parameters for lipid removal resulted in 51.00% fat reduction (wet basis) for cheddar extracted at 20 MPa, 40 °C, 1,000 g CO 2 , and 55.56% fat reduction for Parmesan extracted at 35 MPa, 35 °C, 1,000 g CO 2 . 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 [45]. Thus, 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.…”

Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk

“…They found that flavour profiles of FFC and the same FFC with the fat removed after ripening were almost identical. Yee et al (2007) suggested that supercritical fluid extraction technology can be used in the dairy industry to develop cheese products lower in fat, …”