A scale‐up process for the manufacture of reduced‐cholesterol butter using beta‐cyclodextrin. (29th January 2019)

• Record Type: Journal Article
• Authors: Alonso, Leocadio; Calvo, María V.; Fontecha, Javier
• Is Part Of: Journal of food process engineering. Volume 42:Number 3(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-01-29
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.13009
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: This article describes a scale‐up process for manufacturing butter with reduced free cholesterol via the treatment of raw milk with beta‐cyclodextrin (β‐CD) at 4°C. The β‐CD–cholesterol complexes formed were eliminated using a centrifugal separator. Once pasteurized, the cream obtained was used to manufacture butter with >90% less cholesterol than present in the initial milk fat. No significant differences were seen between this reduced‐cholesterol butter and control butter in terms of their fat, protein, lactose, or total solid contents. Neither was any differences recorded in their sensorial or organoleptic qualities. Practical applications: This article describes an industrial scale‐up process for the manufacture of reduced‐cholesterol butter (reduction >90%) from raw cow's milk. The results have application in the food industry, especially in the production of dairy products. The butter produced could be of benefit to persons who need to control their intake of cholesterol, particularly those with hypercholesterolemia.