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J. Dairy Sci. 2009. 92:863-869. doi:10.3168/jds.2008-1452
© 2009 American Dairy Science Association ®
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Use of β-cyclodextrin to decrease the level of cholesterol in milk fat1

L. Alonso*,{dagger},2, P. Cuesta*, J. Fontecha{ddagger}, M. Juarez{ddagger} and S. E. Gilliland*,3

* Food Agricultural Products Center and Department of Animal Science, Oklahoma State University, Stillwater 74075
{dagger} Instituto de Productos Lacteos, Consejo Superior de Investigaciones Cientificas (CSIC), Asturias, Spain
{ddagger} Instituto Del Frio, CSIC, Madrid, Spain

3 Corresponding author: stan.gilliland{at}okstate.edu

This study was carried out to determine optimum conditions (β-cyclodextrin concentration, mixing time, and holding time) for cholesterol removal from pasteurized nonhomogenized milk at 4°C on a commercial scale by adding β-cyclodextrin in a specially designed bulk mixer tank. The β-cyclodextrin (0.4, 0.6, 0.8, and 1.0%) removed from 65.42 to 95.31% of cholesterol at 4°C in 20 min. Treatment of milk with 0.8 and 1.0% (wt/vol) β-cyclodextrin was no better than treatment with 0.6% β-cyclodextrin. Maximum cholesterol removal was seen with 6 h of treatment. The β-cyclodextrin cholesterol complex was precipitated from milk during 20 min without stirring at 4°C and removed by centrifugation. After separating the milk, approximately 0.35% of residual β-cyclodextrin remained in the skim fraction and 0.1% in the cream from milk treated with 0.6% β-cyclodextrin. The rest of the β-cyclodextrin was complexed with the cholesterol and eliminated via the discharger of the separator. Individual fatty acid and triglyceride compositions did not differ between control milk and milk treated with 0.6% β-cyclodextrin.

Key Words: β-cyclodextrin • cholesterol removal • whole pasteurized milk






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