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Assimilation of cholesterol in milk by kefir cultures

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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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Authors and Affiliations

  1. Faculty of Agriculture, University of Novi Sad, 21000, Novi Sad, Yugoslavia

    I. F. Vujičić, M. Vulić & T. Könyves

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  1. I. F. Vujičić
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  2. M. Vulić
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  3. T. Könyves
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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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