Low cholesterol mozzarella cheese obtained from homogenized and β-cyclodexatrin-treated milk

The effects of homogenization conditions and beta -cyclodextrin (beta -CD) on cholesterol removal of Mozzarella cheese were examined. The homogenization pressure influenced markedly on the cholesterol removal in milk and, 75.64% of cholesterol, the highest rate, was removed at 70.0 kg/cm(2). In addition, an increase in temperature resulted in an increase of cholesterol removal in the range of 71.75 to 78.22%. Among different concentrations of beta -CD addition, 1.0% showed 78.21% of cholesterol removal. Therefore, cholesterol-reduced Mozzarella cheese was made by cheese milk treated with 70 kg/cm(2) homogenization at 70 degreesC and 1% beta -CD addition for a subsequent study. The cholesterol reduction of cholesterol-reduced Mozzarella cheese was 63.92%. Meltability, stretchability and oiling-off in cholesterol-reduced cheese were significantly lower than those in control. Hardness, gumminess and chewiness were significantly reduced, while cohesiveness and elasticity increased. Appearance and flavor of the cheese were superior, but texture inferior to the control.