Reduction of Beta Cyclodextrin by Curd Washing in Low-Cholesterol Manchego Cheese
Leocadio Alonso | María V. Calvo | Javier Fontecha
Beta-cyclodextrin (&beta:-CD) is a cyclic oligosaccharide consisting of seven glucose units. &beta:-CD is increasingly used in food research to reduce cholesterol due to its affinity for non-polar molecules such as cholesterol and as a natural additive. The purpose of this study was to evaluate the effect of curd washing in ewe&rsquo:s milk cheese on the reduction in cholesterol by &beta:-CD from pasteurized ewe&rsquo:s milk Manchego cheese and the characteristics of its main components: milk, lipids, and flavor. An approximately 98.45% cholesterol reduction was observed in washed experimental cheeses that were treated by using &beta:-CD. The remaining residual &beta:-CD from the effect of curd washing was 0.15% in mature cheese, of the initial 1% &beta:-CD treatment of the milk. The chemical properties (fat, moisture, and protein) did not change as a result of the curd washing with or without &beta:-CD. The curd washing with or without &beta:-CD on the levels of the various lipid fraction (fatty acids, triglycerides, and phospholipids) were comparable in treated and untreated cheeses. The effects of curd washing and the &beta:-CD treatment did not significantly affect flavor components or short chain free fatty acids. The &beta:-CD molecules were edible and nontoxic: as a result, they could be used safely in cholesterol removal processing in cheese manufacturing, improving the reduction in residual &beta:-CD by curd washing by 85%. Therefore, the present study suggests that curd washing combined with &beta:-CD is an effective process for cholesterol removal in Manchego cheese, preserving its desirable properties.
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