HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Sander, B. D. Articles by Addis, P. B. Search for Related Content PubMed Articles by Sander, B. D. Articles by Addis, P. B.

Effects of Processing Stage and Storage Conditions on Cholesterol Oxidation Products in Butter and Cheddar Cheese

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

Capillary gas chromatography was utilized to determine the amounts of cholesterol oxidation products in butter and Cheddar cheese. Butter was analyzed for COPS at five stages of processing, and there was little or no effect due to the processing conditions. Cholesterol oxidation products that did occur originated with the raw material. Storage of butter for up to 6 mo had little effect on cholesterol oxidation. Cheddar cheese was analyzed at various stages of processing. Again, there was little effect due to processing, and cholesterol oxidation products originated with the raw material. The ripening process did not result in any appreciable increase in cholesterol oxidation products.

¹ To whom correspondence should be addressed.