Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol

  • Kwak, H.S. (Department of Food Science and Technology, Sejong University) ;
  • Ahn, H.J. (Department of Food Science and Technology, Sejong University) ;
  • Ahn, J. (Department of Food Science and Technology, Sejong University)
  • Received : 2004.09.22
  • Accepted : 2004.10.28
  • Published : 2005.02.01


This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was treated with 10% ${\beta}$-cyclodextrin at 800 rpm, then blended with remaining skim milk and homogenized with 1,000 psi at $70^{\circ}C$. Experimental cheeses were manufactured by five different levels of phytosterol addition. After the cholesterol reduction process by ;${\beta}$-cyclodextrin, the cholesterol removal rate was in the range of 91.0 to 92.1%. Amount of short-chain free fatty acid and free amino acids increased with an increase of phytosterol ester, and those were significantly different from that of control in all ripening periods. All rheological properties also increased with an increase of phytosterol ester during ripening period. In sensory analysis, the scores of rancid, bitterness Cheddar flavor and off-flavor intensities increased significantly, while texture was decreased during ripening in phytosterol ester-added groups. Total blood cholesterol was reduced by 18% when rats were fed Cheddar cheese treated with 8% phytosterol. The present study indicated that phytosterol ester addition resulted in a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.


Phytosterol Ester;Blood Cholesterol;${\beta}$-cyclodextrin;Cheddar Cheese


Supported by : Ministry of Agriculture and Forestry


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