Effect of curd washing in ewe's milk cheese on reduction of cholesterol by beta cyclodextrin

Resumen del póster presentado al 20th International Cyclodextrin Symposium, celebrado en Italia del 13 al 17 de junio de 2022.[Introduction]: For the past 20 years, consumers have been reducing their fat consumption due to health concerns surrounding animal high fat diets. Dairy, egg and meat products have been considered to increase the risk for cardiovascular diseases in humans because, in comparison to other lipid sources, they contain a high proportion of cholesterol.[Objective]: the aim of this work was the study of the effect of curd washing using beta cyclodextrin (ß-CD) with pasteurized ewe's whole milk for making cheeses. With the purpose of manufacturing low cholesterol cheeses with a reduction of residual ß-CD on finished mature cheeses.[Material and methods]: I). Ewe's pasteurized milk was treated with and without ß-CD. II). Curd washing was made with deionized water twice, with the same volume of whey that was drained off.[Results and discussion]: The cholesterol reduction in three months washed ewe's milk cheeses was 97.98 ± 2.25% comparing with the control washed cheeses without ß-CD. No differences (P < 0.05) for the linoleic acid C18:2 for control milk (3.26 ± 0.31) and treated washed ß-CD curd milk cheeses (3.19 ± 0.18) were observed. In this study, the main conjugated linoleic acid isomer C18:2-cis-9 trans-11 (rumenic acid) did not show differences (P < 0.05) between control curd washed cheeses (0.97 ± 0.08) and ß-CD curd washed cheeses (0.92 ± 0.05). Total and individual phospholipids classes did not shows statiscal differences in control and treated washed ß-CD curd milk. Residual ß-CD was reduced to a 50% in the treated washed ß-CD curd milk, comparing with the control cheeses. Results from the present study suggested that the effect of curd washing on the treatment with ß-CD can be applied to ewe's milk for making low cholesterol cheeses without altering the fatty acid and phospholipids and decreasing the residual ß-CD in the finished mature cheeses.Study was supported by the Spanish Ministry of Science and Innovation. Projects PID2020-11482RB-100; PDC2021-121528-100.Peer reviewe