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Use of β-cyclodextrin to decrease the level of cholesterol in milk fat

AuthorsAlonso López, Leocadio ; Cuesta, Paloma; Fontecha, F. Javier ; Gilliland, S. E.
Whole pasteurized milk
Issue DateMar-2009
PublisherAmerican Dairy Science Association
CitationJournal of Dairy Science 92(3): 863-869 (2009)
AbstractThis study was carried out to determine optimum conditions (β-cyclodextrin concentration, mixing time, and holding time) for cholesterol removal from pasteurized nonhomogenized milk at 4°C on a commercial scale by adding β-cyclodextrin in a specially designed bulk mixer tank. The β-cyclodextrin (0.4, 0.6, 0.8, and 1.0%) removed from 65.42 to 95.31% of cholesterol at 4°C in 20 min. Treatment of milk with 0.8 and 1.0% (wt/ vol) β-cyclodextrin was no better than treatment with 0.6% β-cyclodextrin. Maximum cholesterol removal was seen with 6 h of treatment. The β-cyclodextrin cholesterol complex was precipitated from milk during 20 min without stirring at 4°C and removed by centrifugaron. After separating the milk, approximately 0.35% of residual β-cyclodextrin remained in the skim fraction and 0.1% in the cream from milk treated with 0.6% β-cyclodextrin. The rest of the β-cyclodextrin was complexed with the cholesterol and eliminated via the discharger of the separator. Individual fatty acid and triglyceride compositions did not differ between control milk and milk treated with 0.6% β-cyclodextrin. © American Dairy Science Association, 2009.
Publisher version (URL)http://dx.doi.org/10.3168/jds.2008-1452
Identifiersdoi: 10.3168/jds.2008-1452
issn: 0022-0302
Appears in Collections:(IF) Artículos
(IPLA) Artículos
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