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International Journal of Food Science
Volume 2013 (2013), Article ID 215305, 6 pages
http://dx.doi.org/10.1155/2013/215305
Research Article

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

1Food Processing Department, Research Institute of Food Science and Technology (RIFST), Km. 12 Asian Road, Mashhad, Iran
2TESTA Quality Control Laboratory, North-East Food Technology and Biotechnology Zone, Km. 12 Asian Road, Mashhad, Iran

Received 6 March 2013; Revised 31 May 2013; Accepted 2 June 2013

Academic Editor: Philip Cox

Copyright © 2013 A. M. Maskooki et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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.