Chemical and sensory properties of cholesterol‐reduced processed cheese spread

Abstract

This study examines the property changes of cholesterol‐reduced processed cheese spread made by cross‐linked β‐cyclodextrin. Its composition was similar to that of the control and 91.5% of the cholesterol was removed. Total free amino acids content, gumminess and brittleness scores were significantly higher in cholesterol‐reduced cheese spread over all storage periods than those in the control. Yellowness, bitterness and elasticity scores were significantly higher, whereas processed flavour and slimy texture were significantly lower in cholesterol‐reduced cheese spread. This study indicates that although some differences were observed, most of the properties were comparable with the control processed cheese spread.