Biotechnology Letters

, Volume 14, Issue 9, pp 847–850 | Cite as

Assimilation of cholesterol in milk by kefir cultures

  • I. F. Vujičić
  • M. Vulić
  • T. Könyves
Article

Summary

Significant variations in the ability to assimilate cholesterol in milk were abserved among 6 kefir cultures. The amounts of cholesterol assimilated during 24 h of incubation and 48 h of storage ranged from 10.8 to 5.3 mg/dl of milk or from 84 to 41% of cholesterol in control milk (12.8 mg/dl).

Keywords

Cholesterol Organic Chemistry Assimilation Significant Variation Bioorganic Chemistry 

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Copyright information

© Kluwer Academic Publishers 1992

Authors and Affiliations

  • I. F. Vujičić
    • 1
  • M. Vulić
    • 1
  • T. Könyves
    • 1
  1. 1.Faculty of AgricultureUniversity of Novi SadNovi SadYugoslavia

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