"No difference was found in the total amount of short-chain free fatty acids between the cholesterol-reduced cheese and the control at every stage of ripening period. The release of butyric and capric acid were the primary contributors to the increase in total amount of short-chain free fatty acids in both groups. The cholesterol-reduced cheese contained similar amounts of individual free amino acids as the control at all stages of ripening. Moldy characteristics in both appearance and flavor 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," wrote S.Y. Kim and colleagues, Sejong University.
The researchers concluded, "Therefore, we may find it possible to develop cholesterol-reduced Camembert cheese using crosslinked beta-cyclodextrin."
Kim and colleagues published the study in the International Journal of Dairy Technology (Properties of cholesterol-reduced Camembert cheese made by cross-linked beta-cyclodextrin. International Journal of Dairy Technology , 2008;61(4):364-371).
For additional information, contact H.S. Kwak, Sejong University, Dept. of Food Science & Technology, Seoul 143747, South Korea.
From the December 5, 2008, Prepared Foods e-Flash