Assimilation of cholesterol in milk by kefir cultures

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).

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Vujičić, I.F., Vulić, M. & Könyves, T. Assimilation of cholesterol in milk by kefir cultures. Biotechnol Lett 14, 847–850 (1992). https://doi.org/10.1007/BF01029151

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Keywords

  • Cholesterol
  • Organic Chemistry
  • Assimilation
  • Significant Variation
  • Bioorganic Chemistry