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KMID : 1024620060260040540
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.540 ~ p.547
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Cholesterol Removal of Milk and Dairy Products using
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Han Eun-Mi
Kim Song-Hee
Kwak Hae-Soo
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Abstract
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This review highlights areas of interest in the cholesterol removal of milk and dairy products. The demand for cholesterol removal has increased due to consumer demand for cholesterol-reduced products. At present the best method for producing without changing flavor, taste and texture of the products is entrapping cholesterol by . Especially, crosslinking of is important due to recycling that could be separated the from treated cream or milk. The recycling can be up to 10 times with keeping the rate of cholesterol removal. Various functional milk and dairy products can be produced in this manner. This report reviews general information including methods of cholesterol removal, crosslinking of , and recycling of the in milk and dairy products.
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KEYWORD
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cholesterol removal, recycling, crosslinking
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FullTexts / Linksout information
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Listed journal information
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