Comparison of cholesterol-reduced Camembert cheese using crosslinked β-cyclodextrin to regular Camembert cheese during storage

The objective of the present study was to compare the physicochemical and sensory properties of regular Camembert cheese (control) and cholesterol-reduced Camembert cheese manufactured using crosslinked beta-cycloclextrin (beta-CD) during storage. The composition of Camembert cheese treated by the crosslinked beta-CD was similar to the regular Camembert cheese. Approximately 90.6% of cholesterol removal was observed in the cheese that was treated using beta-CD. Total amount of short-chain free fatty acids was not significantly different between the cholesterol-reduced cheese and the control throughout the storage. The cheese made by beta-CD-treated cream produced similar amount of free amino acids between the control and cholesterol-reduced Camembert cheese in all periods. Most rheological characteristics, except springiness were continuously increased up to 2 wk storage and decreased thereafter. In sensory attributes, most characteristics were increased up to 3 wk storage and decreased slowly thereafter. Therefore, the present study showed the possibility of cholesterol-reduced Camembert cheese manufacture without much difference of physicochemical and sensory properties.