Method for removing cholesterol from milk and cream

Details Method for removing cholesterol from milk and cream Method for removing cholesterol from milk and cream

1998-07-29

2000-08-29

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426491, 426580, 426586, A23C 1300, A23C 900

Patent

active

061105171

ABSTRACT:
There is disclosed a method for removing cholesterol from milk and cream at a high efficiency without deleteriously affecting the product quality. After homogenization, milk is added with .beta.-cyclodextrin at an amount of 0.5-5% (w/v). The milk is stirred at 4-30.degree. C. and at 200-2,000 rpm for 5-30 min, followed by centrifugation at 22-555.times.g for 5-30 min. Similarly, cream is added with .beta.-cyclodextrin at an amount of 1-20% (w/v) and then, treated by stirring at 20-60.degree. C. and at 400-4,000 rpm for 5-60 min and centrifuging at 222-444.times.g.

REFERENCES:
patent: 5232725 (1993-08-01), Roderbourg
patent: 5264226 (1993-11-01), Graille
patent: 5264241 (1993-11-01), Graille
patent: 5468511 (1995-11-01), Zeidler
patent: 5487912 (1996-01-01), Meibach
patent: 5824354 (1998-10-01), Ritter
American Dairy Science Association and Northeast ADSA/ASAS Meeting--Jun. 13-16, 1993--JDS vol. 76 Supplement 1, J.S. Lee, Z. Ustunol and D.M. Smith--Michigan State University, E. Lansing.

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