Effect of curd washing on chemical and sensory properties in low-cholesterol ewe´s milk cheese by beta cyclodextrin

Trabajo presentado en la 7th European Cyclodextrin Conference, celebrada en Budapest (Hungría), del 5 al 8 de septiembre de 2023Effect of curd washing on chemical and sensory properties in lowcholesterol ewe¿s milk cheese by beta cyclodextrin Leocadio Alonso1*, MaríaV. Calvo2 and Javier Fontecha2 1Instituto de Productos Lácteos de Asturias (CSIC). Asturias. Spain 2Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM). Madrid. Spain (lalonso@ipla.csic.es) 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 on the chemical and sensory properties. 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 washed control cheese without ß-CD (WCC) and washed experimental cheese with 1% of ß-CD in milk (WEC) was made with deionized water twice, with the same volume of whey that was drained off. Results and discussion: The fat, moisture, and protein content showed a similar ratio between the (WCC vs. WEC), were not significantly different (P ¿ 0.05) between (WCC vs. WEC) respectively. Soluble nitrogen (SN) and non-protein nitrogen (NPN) were not significantly different (P ¿ 0.05) between (WCC vs. WEC) (5.79 vs. 6.01% as protein) and (3.95 vs. 4.22% as protein); the slight increase in the proteolysis in WEC cheeses that may reflect a peptidase activity due to the influence of the ß-CD but not significant. The cholesterol removal rate of (WCC vs. WEC) (191.71 mg/100g fat vs. 1.12 mg/100g fat) reached a reduction of 98.45% in WEC. The sensory attributes of washed control cheese without ß-CD (WCC), and washed experimental cheese with 1% of ß-CD (WEC) in milk up to a maximum score of 5. No significant differences (p ¿ 0.05) were observed (WCC vs. WEC) in flavour (2.97 vs. 2.86), arome, (2.88 vs. 2.80), color (3.49 vs. 3.37), texture (3.29 vs 3.03) and acceptability (3.22 vs. 3.18) between (WCC vs. WEC) cheeses. This study indicates that the chemical and sensory characteristics were comparable to those of the control and three month ripened cheese curd wash treated with ß-CD. The cheeses treated with ß-CD combined with the curd washing, maintain the nutritional properties, in addition to a significant reduction in cholesterol and low remain of ß-CD.Study was supported by the Spanish Ministry of Science and Innovation. Projects PID2020-11482RB-100; PDC2021-121528-100