Use of β-cyclodextrin to decrease the level of cholesterol in milk fat¹

Effect of mixing times (10, 15, 20, 25 and 30min) and β-cyclodextrin concentrations (0.4, 0.6, 0.8 and 1.0%) on removal of free cholesterol from pasteurized whole milk at laboratory scale at 4°C. Each point is a mean from 3 trials. Amounts removed by 0.6, 0.8, and 1.0% β-cyclodextrin at each holding time were significantly greater than the amount removed by 0.4% β-cyclodextrin (P<0.05). Amounts removed by 0.6 and 0.8% did not differ significantly (P>0.05).

Influence of holding time (settle time) during 24h on removal of free cholesterol in whole pasteurized milk treated with 0.6% β-cyclodextrin at 4°C. Each point is a mean from 3 trials.

Gas chromatographic profile of cholesterol in butterfat from A) control milk and B) milk treated on a laboratory scale with 0.6% β-cyclodextrin at 4°C. Peaks: 1=5-α-cholestane; 2 = cholesterol.

Residual β-cyclodextrin in cream and skim milk fractions after the separation (semi-industrial scale) using 0.6% of β-cyclodextrin in whole pasteurized treated milk at 4°C. Each point is a mean from 3 trials.

Gas chromatographic profile of cholesterol in butterfat from separator discharge from A) control milk and B) milk treated on a laboratory scale with 0.6% β-cyclodextrin at 4°C. Peak 1 = cholesterol.