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Journal of Dairy Science Vol. 82 No. 11 2327-2330
© 1999 by American Dairy Science Association ®
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Cholesterol Removal from Homogenized Milk with ß-Cyclodextrin

D. K. Lee 1, J. Ahn 1, and H. S. Kwak 1

1 Department of Food Science and Technology, Sejong University, 98 Kunja-dong, Kwangjin-ku, Seoul, 143-747, Korea

This study was carried out to determine optimum conditions of five different factors (ß-cyclodextrin concentration, mixing temperature, mixing time, centrifugal force, and centrifugation time) in reduction of cholesterol in 3.6% fat, homogenized milk by application of ß-cyclodextrin. ß-Cyclodextrin at 0.5 to 1.5% provided 92.2 to 95.3% removal of cholesterol when mixed at 10°C for 10 min. Among other factors, mixing time (5 to 20 min) did not significantly affect cholesterol removal. Removal was enhanced with increasing centrifugal forces up to 166 x g (95.9%) but decreased thereafter. Various centrifugation times (5 to 20 min) did not have significant effects. Based on these results, we suggest that the optimum conditions for the process are addition of 1.5% ß-cyclodextrin, mixing temperature of 10°C, 10-min mixing time, and centrifugation at 166 x g for 10 min.

Key Words: cholesterol removal • ßbeta;-cyclodextrin • homogenized milk

Submitted on January 28, 1999
Accepted on July 29, 1999




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