EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE

The present study was carried out to examine the physicochemical and sensory properties in cholesterol-reduced domiati goat's cheese made by β-cyclodextrin (β-cd).the cholesterol reduction of experimental cheese reached 79.37% when cheese milk was treated with 1% β-cd (trt a), while 90.09 % when separated cream was treated with 10% β-cd (trt b). the total amount of short-chain free fatty acids was significantly lower in both β-cd treated cheeses than in the control cheese during the storage period. weight/kg and yield % of cholesterol-reduced cheese treated by β-cd were higher than those produced in control with significant differences (p < 0.05) between (trt b) and other two treatments during storage periods. in cheese treatments (trt a) and (trt b) group, a slightly lower amount of free amino acids was produced compared with that in the control, but no significant difference was found between control and (trt a) group. in addition, the total amount of bitter amino acids was significantly (p < 0.05) lower in (trt b) than in the control and (trt a) groups throughout storage period. in sensory analysis, results indicated that most of the sensory properties of (trt b) group cheese could be acceptable to consumers. the present study indicated the possibility of producing cholesterol- reduced domiati cheese from goat milk by β-cd treatment, which showed similar physicochemical and sensory properties compared to the control cheese during the 8 weeks of ripening period.