This study was designed to elucidate the quantities of milk nutrients entrapped during cholesterol removal from milk by crosslinked β-cyclodextrin (β-CD, 0.4~1.2%, w/v) and to evaluate the amounts of the residual β-CD in cholesterol-reduced milk treated by crosslinked β-CD. The content of lactose in the control milk (without treatment by crosslinked β-CD) was 4.86%, and the amounts of lactose entrapped by crosslinked β-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.03 to 0.09 ppm and from 0.28 to 0.71 µmol/mL, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.02 to 0.05 ppm, 0.01 to 0.06 ppm, 0.00 to 0.06 ppm and 0.01 to 0.06 ppm, respectively. The entrapped amounts of lactose, short-chain FFAs, FAAs and water-soluble vitamins were not remarkably affected by the concentrations of crosslinked β-CD (0.4~1.2%, w/v). Only very small amounts of residual β-CD in the cholesterol-removed milk were measured (1.22~3.00 ppm). Based on the data obtained from the present study, it was concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from milk by crosslinked β-CD, and only trace amounts of residual β-CD were present in cholesterol-removed milk.

This study was to identify and quantify the flavor compounds in cream cheese and cholesterol-removed cream cheese made from whole milk powder stored at 7 o C for 4 wk. Flavor compounds of cream cheese were identified using gas chromatography mass spectroscopy and quantified by gas chromatography. The tentatively identified flavor compounds were mainly eight from fatty acids in cream cheese made from whole milk powder (CCWMP) and nine from fatty acids in cholesterol-removed cream cheese made from whole milk powder (CRCCWMP). In quantitative analysis of the flavor compounds, most of the volatile compounds were slightly increased during storage. N-Decanoic acid was produced only in CCWMP. On the basis of the results, it was concluded that the quality and quantity of flavor compounds in CCWMP and CRCCWMP have almost no adverse effects in comparison with that of whole milk-made cream cheese.