Title: Reduction of cholesterol and phospholipids profile in Ewe´S milk cheese by beta cyclodextrin

Leocadio Alonso Lopez

Instituto de Productos Lácteos de Asturias (CSIC), Spain


Leocadio Alonso, earned his PhD at Biochemistry department from the University Complutense of Madrid. He is scientist of the Spanish Council of Scientific Research (CSIC) in Spain. His research focused in the area of Food Science and Technology in the line of chemistry and biochemistry of milk fat (fatty acids, polyunsaturated fatty acids, conjugated linoleic acids, trans fatty acids, bioactive lipids compounds and cholesterol) in milk and dairy products. His scientific contribution include over 70 refereed scientific journal (SCI) and more than 10 technological Spanish journal (no SCI), monographs and  chapter of books.


Introduction: For the past 20 years, consumers have been reducing their fat consumption due to health concerns surrounding animal high fat diets. This trend has affected several food products. Dairy, egg and meat products have been considered to increase the risk for cardiovascular diseases in humans because, in comparison to other   lipid sources, they contain a high proportion of cholesterol.

Objective: the aim of this work was the use of  beta cyclodextrin  (β-CD) with pasteurized ewe´s whole milk for making cheese with the purpose of manufacturing low cholesterol food products.

Material and methods: I) Ewe´s pasteurized milk was treated with β-CD II). Lipids were extracted from samples following a procedure described by an International Standard Method. III). Analysis of  cholesterol  was as described by Alonso et al. (J. Dairy Sci. 2009. Gross composition were determined by Alonso et al. (European Food Res. Tecnol.,185, 481, 1987). The PL content of the lipid extract was further analyzed by HPLC-ELSD (J. Dairy Sci. 2014).

Results and discussion: The cholesterol reduction in three months ewe´s cheese was 91.31 ± 2.35% comparing with the control cheese with a percentage of  reduction of 97.29 ± 4.56. No difference (P < 0.05) were found for the differents classes of phospholipids: Phosphatidylcoline; Sphyngomyelin.: Phosphatidylethanolamine; Phosphatidylinositol; Phosphatidylserina and total phospholipids between control milk and β-CD milk. Gross composition (fat, moisture and protein) did not show differences (P < 0.05). Nitrogen fraction  (soluble nitrogen and non protein nitrogen) shows slight differences (P < 0.05).

Results from the present study suggest that the treatment with β-cyclodextrin can be applied to ewe´s milk for making low cholesterol  cheeses without altering the nutitional fatty acid properties.


Authors thank to the Ministry of Economy and Competitiveness from Spain (grant number AGL-2014-56464; AGL-2017-87884).