Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk

• Published in: International journal of food science Vol. 2013; no. 2013; pp. 1 - 6
• Main Authors: Feizi, J., Valibeigi, S., Beheshti, S. H. R., Maskooki, A. M.
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Puplishing Corporation 2013; Hindawi Publishing Corporation; Wiley
• ISSN: 2356-7015; 2314-5765; 2314-5765
• DOI: 10.1155/2013/215305

Various concentrations (0%, 0.5%, 1% and 1.5%) of β-CD were mixed with different fat contents (1%, 2.5% and 3%) of raw (unhomogenized) and homogenized milk at two mixing temperatures of 8 and 20°C. The cholesterol residue, fat, protein, lactose, solid nonfat (SNF), density, and ash content of milk were measured for each treatment. The results statistically analysed and showed that the cholesterol content of milk remarkably decreased as the β-CD was increased particularly in homogenized milk at 20°C. However, the reduction rate of cholesterol was decreased when extra β-CD was added due to its intermolecular reactions. The maximum cholesterol reduction was achieved at the level of 1% β-CD. The fat content, SNF, protein, lactose, and density content were decreased with increasing β-CD whereas it did not affect ash content.