Effect of processing conditions on measure of cholesterol removal from milk and cream

Abstract

Milk fat is a rich source of cholesterol; therefore, it may be a possible risk factor for cardiovascular disease (CVD). The purpose of the study is to compare the measure of cholesterol removal from milk and cream with β-cyclodextrin (β-CD) to find the optimal processing conditions. As found, the optimal mixing conditions were speed at 480 and 840 rpm, time 20 and 10 min, and temperature 40 °C and 25 °C for cream or milk, respectively. In terms of centrifugation, the optimal speed was set at 450g for cream and 130g for milk, respectively. The other important factor was the settlement time with the highest effectivity at 180 min and 30 min for milk or cream, respectively. In milk, the highest removal measure (99.4%) was observed at 1.5% (w/w) of β-CD addition, while in cream, the highest measure (94.3%) was achieved at 5% (w/w) of β-CD addition. Thus, these up-to-date optimization conditions can be applied to produce a new generation of dairy functional foods with zero-cholesterol content.

Graphical abstract