Reduction of Beta Cyclodextrin by Curd Washing in Low-Cholesterol Manchego Cheese

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's milk cheese on the reduction in cholesterol by & beta;-CD from pasteurized ewe'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.

Automated summary

This study aimed to evaluate the effect of curd washing combined with β-CD on cholesterol reduction in Manchego cheese and the characteristics of its main components. The results showed that β-CD treatment achieved approximately 98.45% cholesterol reduction and the remaining residual β-CD in the washed cheese was only 0.15%. The chemical properties and lipid fractions of the cheese did not change significantly. Therefore, curd washing combined with β-CD is an effective method for cholesterol removal in Manchego cheese.