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Use of beta-cyclodextrin to lower level of cholesterol in milk and its influence on activity of probiotic bacteria

AuthorsAlonso López, Leocadio ; Cuesta, Paloma; Fontecha, F. Javier ; Juárez, Manuela ; Gilliland, S. E.
Issue DateJul-2008
CitationJoint Annual Meeting American Dairy Science Association (2008)
AbstractWhile dairy products in general have the image of healthy foods, this image is often not perceived for products with a high fat content like butter, cream and certain type of cheeses. The World Health Organization, The American Heart Association and other have recommended that consumer reduce their consumption of saturated fatty acids and cholesterol as a deterrent to coronary heart disease. Thus there is a growing interest in the manufacture of cholesterol reduced dairy products. Currently, the most effective method for reducing cholesterol content in milk is by using beta-cyclodextrin (BCD). One objective of this study was to find the optimum conditions for cholesterol removal from raw milk at 4ºC on an industrial scale by adding BCD in a specially designed storage tank. Optimum conditions found for removing cholesterol was treating the milk with 0.6% BCD for 20 min followed by holding it 6 h. Profiles in triglycerides and fatty acids in control and treated milk did not shows significant differences. Releated experiments revealed the BCD does not adversely affect the growth of probiotic cultures of lactobacilli in a broth medium but did enhance there deconcugation of bile acid. Thus in addition to being able to remove cholesterol from milk the BCD may enhance control of seum cholesterol by consumption of a selected probiotic culture since bile salt deconjugation is one of the proposed mechanisms whereby the culture provides this benefits.
DescriptionTrabajo presentado en Joint Annual Meeting American Dairy Science Association (ADSA),celebrado en Indianápolis del 7 al 11 de julio de 2008.
Appears in Collections:(CIAL) Comunicaciones congresos
(IPLA) Comunicaciones congresos
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