Comparison of Cholesterol-Reduced Cream Cheese Manufactured Using Crosslinked Β-Cyclodextrin to Regular Cream Cheese

131 Asian-Aust. J. Anim. Sci. Vol. 21, No. 1 : 131 - 137 January 2008 www.ajas.info Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked β-Cyclodextrin to Regular Cream Cheese E. M. Han, S. H. Kim, J. Ahn and H. S. Kwak* Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea ABSTRACT : The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked β-cyclodextrin (β-CD) or powdered β-CD. Crosslinked β-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked β-CD was similar to the regular cream cheese. Approximately 91% of cholesterol-reduction was observed in the cheeses that were treated using β-CD, which was not significantly different between powdered vs. crosslinked β-CD treatments. Total amount of short-chain free fatty acids was significantly lower in both β-CD-treated cheeses than in the control cheese throughout the storage. The cheeses made by β-CD-treated cream produced much lower amounts of individual free amino acids than the control in all periods. Most rheological characteristics, except cohesiveness, decreased dramatically in the control compared with the cholesterol-reduced cream cheeses. In sensory attributes, both wateryness and spreadability in β-CD-treated cheeses were significantly higher than in the control during 8 wk storage. Sensory scores for sourness increased significantly in the control from 4 to 8 wk storage, however, those in the cream cheese made by crosslinked-β-CD treated cream increased slowly during 8 wk storage, which was shown in the control during a 4 wk period. Therefore, the present study showed the possibility of cholesterol-reduced cream cheese manufacture. (Key Words : Cream Cheese, Crosslinked β-CD, Cholesterol Removal) INTRODUCTION was shown, in the UK that most consumers were not prepared to sacrifice taste or any other quality of foods for Cream cheese possesses many forms in North America any perceived health benefits (McIlveen and Armstrong, and Europe, ranging from plain to flavored. In the U.S. it 1995). This implies that the food industry is facing a includes an imitation type, made up wholly of milk challenge to produce fat-reduced foods, which have similar components, but at a lower fat concentration than properties to high-fat products. A serious problem in low-fat prescribed by federal standards of identity. As a reflection food products, such as cream cheese, is that both partial and of this fat conscious age, Cream cheese production and total fat reduction has profound effects on the final flavor consumption might be expected to decline, but apparently, and texture (de Vor, 1991; Yackel and Cox, 1992). this is not the case. Perhaps, the excellent subtle flavors Consumers have increasingly demanded reduced- and derived from a lactic acid fermentation, or the rich pool of low-fat cheeses during the 1980s and 2000s; however, the quality nutrients, particularly milk proteins, or the many removal or reduction of fat adversely affects both flavor and new and old culinary uses associated with cheese explain texture. Much research is focused on the optimization of the why it maintains its popularity. It is often used as a sensory qualities of reduced-fat cheeses. Food companies replacement for high fat spreads. The capita consumption in have developed many methods to reduce cholesterol, the U.S. of Cream and Neufchatel cheese combined however, most of these methods are relatively nonselective increased from 0.5 kg in 1980 to 1 kg in 1995. and remove flavor and nutritional components when A main problem in many European and American cholesterol is removed. Moreover, some methods require cultures is high consumption of fat (Bruhn et al., 1992). It high investment and operation costs. A number of studies have indicated that cholesterol removal from dairy products * Corresponding Author: H. S. Kwak. Tel: +82-2-3408-3319, was most effectively achieved by powdered β-CD (Ahn and Fax: +82-2-3408-3226, E-mail: [email protected] Kwak, 1999; Lee et al., 1999; Kwak et al., 2002; Shim et al., Received April 3, 2007; Accepted July 28, 2007 2003; Jung et al., 2005; Lee et al., 2007). Whereas β-CD 132 Han et al. (2008) Asian-Aust. J. Anim. Sci. 21(1):131-137 provides advantages when used for cholesterol removal sec and cream was separated at 40°C using a cream over 90%, powdered β-CD is an ineffective way for separator (CE Elecrem, Vanves, France). Bulk pasteurized separation from food system and recovery. One method to cream (15 kg) was stirred with 10% crosslinked β-CD at overcome these problems could be a crosslinking of β-CD. 800 rpm with a blender (Tops, Misung Co., Seoul, Korea) in Our previous study showed cholesterol-reduced milk and a temperature-controlled water bath at 20°C for 30 min. The cream using crosslinked β-CD and an effective recycling cream was then centrifuged at 166×g for β-CD removal. All efficiency (Kim et al., 2004; Han et al., 2005; Han et al., treatments were run in triplicate (Han et al., 2005). 2007). A number of studies have indicated that cholesterol- Manufacture of cream cheese reduced dairy products did not show profound adverse Cholesterol-reduced cream was standardized with skim aspects in chemical, rheological and sensory properties. milk to a fat content of 11%, pasteurized, homogenized and There is a wide variety of cream cheese with different dry cooled to the incubation temperature of approximately 30°C. matters and fat content. In the U.S., in 1952 the Food and The cheese-making process was described by Kosikowski Drug Administration stated that cream cheese must not have and Mistry (1997). The mixture was then inoculated with a less than 33% fat and not more than 55% moisture (Sanchez 0.05% lactic culture (CHN-22, Mesophilic aromatic culture et al., 1996). The Canadian standards for cream cheese are containing Lactococcus lactis subsp. cremoris, Lactococcus almost the same but require a minimum of 30% fat (Kalab lactis subsp. lactis, Leuconostoc mesemteorides subsp. et al., 1981). In France, cream cheese type cheeses, such as cremoris and Lactococcus lactis subsp. lactis biovar “Triple crème”, must have not less than 75% fat in dry diacetylactis, Chr. Hansen, Denmark) and incubated under matter (Sanchez et al., 1996). gentle mixing. The curd was cut and ripened for 7 h to pH However, littler information is available in the chemical of 4.7. Then it was heated in coil vats to about 45°C until a and sensory properties of cream cheese when crosslinked β- proper “break” is obtained between the curd and the whey. CD was applied. The objective of this study was to compare Whey was drained and the curd was cooled to 28°C for 4 h the chemical and sensory properties of regular cream cheese with continuous turning. One percent of salt was added and and cholesterol-reduced cream cheese manufactured using it was drained in bags, pressed over night and stored at 4°C crosslinked β-CD or powdered β-CD. for 8 wk. The cheese-making experiment was carried out in triplicate on different days using different batches of MATERIALS AND METHODS treatments. Each batch of cheese making was done in triplicate. Materials Raw milk was obtained from Biggare Dairy Plants Extraction and determination of cholesterol (Kyunggi-do, Korea). Commercial beta-cyclodextrin (β-CD, For the extraction of cholesterol, 1 g of cream sample purity 99.1%) was purchased from Nihon Shokuhin Cako was placed in a screw-capped glass tube (15 mm×180 mm), Co. Ltd. (Osaka, Japan). Cholesterol and 5α-cholestane and 500 μl of 5α-cholestane (1 mg/ml) was added as an were purchased from Sigma Chemical Co. (St. Louis, MO), internal standard. The sample was saponified at 60°C for 30 and all solvents were gas-chromatographic grade. min with 5 ml of 2 M ethanolic potassium hydroxide solution (Adams et al., 1986). After cooling to room Preparation of crosslinked β-CD temperature, cholesterol was extracted with 5 ml of hexane A sample of 100 g of β-CD was added in 80 ml distilled (Adams et al., 1986). The process was repeated four times. water and placed in a stirrer at room temperature with The hexane layers were transferred to a round-bottomed constant agitation for 2 h. Then 2 g of adipic acid was flask and dried under vacuum. The extract was redissolved incorporated with 100 g β-CD and pH was adjusted to pH in 1 ml of hexane and was stored at -20°C until analysis. 10 with 1 N NaOH. The β-CD solution was stirred at room Total cholesterol was determined on a silica fused temperature for 90 min, and then readjusted to pH 5 with capillary column (HP-5, 30 m×0.32 mm I.D.×0.25 μm acetic acid. β-CD was recovered by filtering with Whatman thickness) using Hewlett-Packard 5890A gas paper No. 2, and washed three times with 150 ml of chromatography (Palo Alto, CA) equipped with a flame distilled water. The product was dried at 60°C in a Lab-line ionization detector. The temperatures of injector and mechanical convection oven for 20 h and passed through a detector were 270 and 300°C, respectively. The oven 100 mesh sieve (Han et al., 2005). temperatures were programmed from 200 to 300°C at 10°C /min and hold for 20 min at 300°C. Nitrogen was used as a Treatment of cream carrier gas at a flow rate of 2 ml with a split ratio of 1/50.

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