2017-11-172017-11-172017-01-181364-727Xhttp://hdl.handle.net/2133/9293The aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol-reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using b-cyclodextrin as extracting agent. Then, cholesterol-reduced content cheese with and without the addition of zinc salts (ZnSO4 or ZnCl2) was produced. Additionally, a cheese without any treatment was prepared. Furthermore, physicochemical, textural, functional, microstructural and sensory determinations were performed. As a result, 87–94% zinc-fortified and 93% cholesterol-reduced cheese samples were obtained, which had similar sensorial characteristics to the cheese without treatment.application/pdf533-541engembargoedAccessSoft cheeseZinc fortificationCholesterol removalβ-cyclodextrinarticleWileyGalante, MicaelaPavón, YaninaLazzaroni, SandraSoazo, MarinaCosta, SilviaBoeris, ValeriaRisso, PatriciaRozycki, Sergio