English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/49963
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Industrial application of β-cyclodextrin for manufacturing low cholesterol butter

AuthorsAlonso López, Leocadio ; Fontecha, F. Javier ; Cuesta, Paloma ; Juárez, Manuela ; Gilliland, S. E.
Issue Date2010
PublisherAVA Agrar-Verlag Allgäu
CitationMilchwissenschaft 65: 36-37 (2010)
AbstractThe aim of the present study was to evaluate the use of β-cyclodextrin (β-CD) with pasteurized whole milk in an industrial process after churning the cream for making low cholesterol butter with the purpose of manufacturing commercial reduced cholesterol butter. Fatty acids and chemical gross composition (total fat, lactose, protein and total solids) of the untreated and 0.6% β-cyclodextrin (β-CD) treated butter were determined. Gas chromatography of the individual methyl esters fatty acids (saturated, monounsaturated and polyunsaturated acids) showed no significant effect by the addition of β-CD. Cholesterol reduction of the commercial butter was 95.53 ± 2.81% with a residual content of β-CD of 0.04 ± 0.01%. The rest of β-CD remains in the whey during the churning of the cream and in the skim milk. This process provides a considerable reduction of cholesterol in butter without altering the fatty acid composition of the milk fat.
URIhttp://hdl.handle.net/10261/49963
Identifiersissn: 0026-3788
Appears in Collections:(IPLA) Artículos
(IF) Artículos
Files in This Item:
File Description SizeFormat 
Industrial application.pdf98,19 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.