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Animal Breeding and Genetics
Asian-Australasian Journal of Animal Sciences 2002;15(1): 117-123.
https://doi.org/10.5713/ajas.2002.117    Published online January 1, 2002.
Flavor Compounds of Cholesterol-Reduced Cheddar Cheese Slurries
H. S. Kwak, C. S. Chung, J. Ahn
This study was carried out to find the difference in flavor compounds between cholesterol-reduced Cheddar cheese slurries and control sample. The cheeses were made by 3 different treatments as followings: 1) Control (no homogenization, no -CD), 2) Trt A (1,000 psi milk homogenization, 1% -CD) and 3) Trt B (cream separation following by 10% -CD, mixed with skim milk at 1,000 psi homogenization). The cholesterol removals of the cheeses were 79.30% (Trt A) and 91.22% (Trt B). The cheese slurries made by the cheeses were aged at 32 C for 3 wk. The production of short-chain fatty acids (SCFA) was significantly increased with storage time in all treatments. Total amount of SCFA was dramatically increased at 2 wk and maintained thereafter in control group. The amounts of acetone and acetaldehyde were slightly increased in control at 3 wk, however, no difference was found in others. Ethanol production was dramatically increased at 1 wk and decreased thereafter in all treatments. Based on our results, cheese slurries for Trt B showed a highest cholesterol removal rate. Although little difference was found in flavor production, lower amount of SCFA was found in Trts A and B in 2 and 3 wk. It may indicate that a certain amount of SCFA is decreased during -CD treatment.
Keywords: Cholesterol Removal; #NAME?; Cheddar Cheese Slurries; Homogenization

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