Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk

Various concentrations (0%, 0.5%, 1% and 1.5%) of β-CD were mixed with different fat contents (1%, 2.5% and 3%) of raw (unhomogenized) and homogenized milk at two mixing temperatures of 8 and 20°C. The cholesterol residue, fat, protein, lactose, solid nonfat (SNF), density, and ash content of milk were measured for each treatment. The results statistically analysed and showed that the cholesterol content of milk remarkably decreased as the β-CD was increased particularly in homogenized milk at 20°C. However, the reduction rate of cholesterol was decreased when extra β-CD was added due to its intermolecular reactions. The maximum cholesterol reduction was achieved at the level of 1% β-CD. The fat content, SNF, protein, lactose, and density content were decreased with increasing β-CD whereas it did not affect ash content. 1. Introduction According to the World Health Organization, 2010 report, cardiovascular diseases are the first among the top 10 causes of death. An estimated 16.7 million people or 29.2% of total global deaths are due to the various forms of cardiovascular disease (CVD) [1, 2]. The direct relation between high blood cholesterol and CVD has been proved. Cholesterol is a typical animal sterol; for example, its content in milk fat is 95%–98% [3]. The main source of cholesterol in food comes from animal origin, such as meat, milk, and eggs. The other major source of cholesterol is produced by the liver in the body [4]. Milk and dairy products contain relatively high level cholesterol that can elevate the blood cholesterol [5]. First attempts on reducing cholesterol in food go back to early twentieth century. Denis and Minot [6] determined the cholesterol content of animal and human milks and they suggested the relation between blood plasma cholesterol and food intake. Although so many papers were published about the relation of food intake and increasing of blood plasma cholesterol, no serious attempt took place on reducing cholesterol in food until 1960. Since the 1960s, large number of physicochemical methods was recommended to reduce cholesterol in food as well as blood cholesterol [7]. Cholesterol could be removed in an efficient manner from milk fat up to 90% using supercritical CO2 technology [8]. Bobby and Joseph Jr. [9] developed and patented a process for the production of cholesterol-free milk based on extraction of cholesterol from the milk fat globule membranes using an organic polar solvent and without substantial loss of solid milk fat. Solvent-free and low cholesterol products were recovered from the reseparated and washed