Effect of Cholesterol Removal Processing Usingβ-Cyclodextrin on Main Components of Milk

Abstract

Various concentrations (0%, 0.5%, 1% and 1.5%) ofβ-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 theβ-CD was increased particularly in homogenized milk at 20°C. However, the reduction rate of cholesterol was decreased when extraβ-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 increasingβ-CD whereas it did not affect ash content.