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

Table 2

Effect of various concentrations of β-CD on main constituents and density of raw and homogenized milk.

Milk	β-CD (%)	Fat; (g/100 g) SEM	Protein; (g/100 g) SEM	SNF (g/100 g); SEM	Lactose (g/100 g); SEM	Density; (g/100 mL) SEM	Ash; (g/100 g) SEM
Raw	0	3.133 ± 0,002	3.1633 ± 0,011	8.633 ± 0.019	4.751 ± 0.08	1.0313 ± 0.003	0.714 ± 0.008
	0.5	3.111 ± 0,002	3.1025 ± 0,015	8.564 ± 0.03	4.733 ± 0.06	1.0311 ± 0.003	0.711 ± 0.008
	1	3.0908 ± 0,02	3.075 ± 0,016	8.535 ± 0.03	4.724 ± 0.05	1.0309 ± 0.003	0.711 ± 0.011
	1.5	3.0663 ± 0,003	2.9696 ± 0,014	8.424 ± 0.04	4.711 ± 0.02	1.0306 ± 0.004	0.713 ± 0.013
Homogenized	0	3.131 ± 0,002	3.1633 ± 0,011	8.633 ± 0.019	4.751 ± 0.08	1.0313 ± 0.003	0.714 ± 0.008
	0.5	2.993 ± 0,001	3.0575 ± 0,016	8.436 ± 0.04	4.662 ± 0.04	1.0285 ± 0.003	0.709 ± 0.008
	1	2.882 ± 0,003	3.0271 ± 0,015	8.406 ± 0.04	4.643 ± 0.04	1.0283 ± 0.007	0.712 ± 0.011
	1.5	2.805 ± 0,006	2.9475 ± 0,014	8.319 ± 0.05	4.642 ± 0.08	1.0280 ± 0.003	0.713 ± 0.013