Reducing cholesterol in goat milk cheese alters its textural properties.
Since consumers are more conscious about their dietary intake of high fat and cholesterol, the production of cholesterol-reduced dairy products has become an important public health issue.
Although many scientific studies have been conducted on how to best reduce the amount of cholesterol in bovine milk cheeses, research on caprine milk cheeses has been almost non-existent.
Scientists at Fort Valley State University undertook a study to compare the textural characteristics of a Cheddar-type caprine milk cheese with those of its whole milk counterpart. They found that reducing cholesterol in caprine milk cheese significantly increased hardness, gumminess and chewiness, and reduced adhesiveness, compared to the control counterparts. In experiments, three batches of whole milk cheese--the control--and three batches of cholesterol-reduced caprine milk cheeses were manufactured, and stored at three different temperatures, -18 C, 4 C and 22 C, for zero, three and six months. The researchers used cyclodextrin to remove cholesterol from milk and cream before manufacturing the cholesterol-reduced cheeses.
The scientists evaluated the textural characteristics of all of the experimental caprine cheeses for hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess and chewiness using a commercial texture analyzer.
The mean (g force) values of hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess and chewiness for the fresh control cheese and for the cholesterol-reduced cheeses were: 460.6, 2050.7; 4.959, 0.167; 26.76, 46.22; 0.598, 0.752; 75.29, 92.46; 298.3, 1581.3; and 238.3, 1586.9, respectively. These results indicate that there were substantial increases in hardness, by 4.46 times; gumminess, by 5.31 times; and chewiness, by 6.67 times in the cholesterol-reduced cheeses, compared to the control cheese. The opposite occurred with adhesiveness, which was 29.6 times higher in the control cheese.
These results might be attributed to the differences in moisture content between the two types of cheeses. The respective average moisture contents of the control cheese and the cholesterol-reduced cheeses were 55.35% and 50.83%. These outcomes also may be caused by the manufacturing procedures used for cholesterol reduction and the increased solid content in the cholesterol-reduced cheeses.
Further information. Young Park, Department of Agricultural Research, 130 Meat Technology Building, Fort Valley State University, 1005 State University Dr., Fort Valley, GA 31030; phone: 478-827-3089; fax: 478-825-6376; email: email@example.com.
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|Publication:||Emerging Food R&D Report|
|Date:||Oct 1, 2015|
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