Cholesterol Removal from Homogenized Milk with β-Cyclodextrin

This study was carried out to determine optimum conditions of five different factors (β-cyclodextrin concentration, mixing temperature, mixing time, centrifugal force, and centrifugation time) in reduction of cholesterol in 3.6% fat, homogenized milk by application of β-cyclodextrin. β-Cyclodextrin...

Full description

Saved in:
Bibliographic Details
Published inJournal of dairy science Vol. 82; no. 11; pp. 2327 - 2330
Main Authors Lee, D.K., Ahn, J., Kwak, H.S.
Format Journal Article
LanguageEnglish
Published Savoy, IL Elsevier Inc 01.11.1999
American Dairy Science Association
Subjects
Online AccessGet full text

Cover

Loading…
More Information
Summary:This study was carried out to determine optimum conditions of five different factors (β-cyclodextrin concentration, mixing temperature, mixing time, centrifugal force, and centrifugation time) in reduction of cholesterol in 3.6% fat, homogenized milk by application of β-cyclodextrin. β-Cyclodextrin at 0.5 to 1.5% provided 92.2 to 95.3% removal of cholesterol when mixed at 10°C for 10min. Among other factors, mixing time (5 to 20min) did not significantly affect cholesterol removal. Removal was enhanced with increasing centrifugal forces up to 166 × g (95.9%) but decreased thereafter. Various centrifugation times (5 to 20min) did not have significant effects. Based on these results, we suggest that the optimum conditions for the process are addition of 1.5% β-cyclodextrin, mixing temperature of 10°C, 10-min mixing time, and centrifugation at 166 × g for 10min.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(99)75481-0