August 12/Agriculture Week -- "This study examines the property changes of cholesterol-reduced processed cheese spread made by crosslinked beta-cyclodextrin. Its composition was similar to that of the control and 91.5% of the cholesterol was removed," scientists in Seoul, South Korea, report.
"Total free amino acids content, gumminess and brittleness scores were significantly higher in cholesterol-reduced cheese spread over all storage periods than those in the control. Yellowness, bitterness and elasticity scores were significantly higher, whereas processed flavor and slimy texture were significantly lower in cholesterol-reduced cheese spread," wrote S.Y. Kim and colleagues, Sejong University.