Evaluation of Producing Possibility of Low Cholesterol White Cheeses Using β-cyclodextrin

White cheese contains a lot of saturated fat and cholesterol, which is undesirable from a nutritional point. In this regard, the aim of this study was to reduce of cholesterol in white brine cheese using Betacyclodextrin (β.CD) and determine of physicochemical, texture and sensory properties of the product. After separating milk fat, Cholesterol isolated from cream with β.CD in concentration of 10% at 35 °C and stirring at rate of 800 rpm for 0.5 hours on a laboratory scale, then, by adding to the skim milk, the preparation of samples were performed. The results of cholesterol measurement showed that the treatment of cheese with β.CD could reduce the cholesterol content about 63%. During storage of cheese, samples treated with β.CD showed significant differences in terms of pH, acidity, proteolysis and lipolysis compared to the control. By addition of β.CD hardness and gumminess of treated cheese decreased and cohesiveness increased, but β.CD not had a significant effect on chewiness and elasticity of white cheese (p>0.05). Sensory evaluation also showed that β.CD while reducing cholesterol and improving the texture of the cheese, but had no significant effect on the sensory properties of the final product compared to the control sample. Thus, according to the obtained results, β.CD to reduce cholesterol of white cheese is appropriate.