Changes of fat and cholesterol during the manufacture of some cheeses

The changes of fat and cholesterol were studied during the manufacture of hard (Gouda- and Emmental-type) and soft (Camembert-type) ripening cheeses, unripened cheese (wedge-shaped fat-rich curd cheese) and process cheeses (fat-rich and creamy). The fat hydrolysis, as measured by the acidity and free fatty acid content, was found to increase during the cheesemaking. A part of milk cholesterol passed into whey during cheesemaking, particularly of the hard cheeses. The content of cholesterol in cheeses was reduced compared to its content in raw milk, depending on the starter and cheesemaking conditions. The levels of cholesterol reduction were 6 to 12% for the process cheeses, 19% for the soft cheese, 24% for the unripened cheeses and 30 to 36% for the hard cheeses.