Distribution of cholesterol in milk fat fractions

Abstract

SummaryMilk fat was fractionated into liquid (m.p. ⋍ 12 °C), intermediate (m.p. ⋍ 21 °C) and solid (m.p. ⋍ 39 °C) fractions by three different processes—melt crystallization, short-path distillation and supercritical CO2 extraction—and the cholesterol content of these fractions determined. Cholesterol was enriched in the liquid fractions from all three processes, in particular about 80% of the cholesterol being found in the liquid fraction obtained by short-path distillation. The basis of migration of cholesterol into various milk fat fractions was explained by its affinity to various triglycerides (melt crystallization) and by vapour pressure and molecular weight (short-path distillation). It was more complex in the supercritical CO2 extraction process; the interplay of cholesterol affinity toward CO2 and its molar volume, and its vapour pressure enhancement under applied pressure play a role.

Cholesterol content in European bovine milk fats

“…With the multiple-step fractionation process in all steps the cholesterol content of the stearin fraction with the milk fats of the pasture feeding period was lower than with barn feeding. Higher concentrations of cholesterol in the olein fraction with melt or dry crystallization were also found in the past e. g. by Arul et al [35] and were described as being possibly a result of its higher affinity to the triglycerides of that fraction. However, the influence of the feeding conditions was not taken into account in these investigations.…”

Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex

“…Since these are important sources of nutrients, food companies have developed many studies to reduce cholesterol by using physical, chemical, and biological methods (Hansel et al, 2007;Kwak, Kim, Kim, Choi, & Kang, 2004). The methods to reduce cholesterol include extraction with high-methoxyl pectins (Rojas, Coimbra, Minim, & Freitas, 2007), plant sterols (Hansel et al, 2007), adsorption with saponin (Micich, 1990), supercritical fluid extraction (Arul, Boudreau, Marhlouf, Tardif, & Grenier, 1988), and solvents (Larsen & Froning, 1981). However, most of these methods are relatively nonselective and remove flavor and nutritional components when the cholesterol is removed.…”

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

“…Milk fat is one of the major products in the dairy industry and has been primarily used in the production of butter (Arul et al, 1988). It is a complex fatty acid composition that results in a unique mixture of triglycerides with a wide range of molecular weights and degrees of saturation (deMan and deMan, 1983).Besides fats, butter contains small percentages of protein, milk sugar and water which make it a suitable substrate for microorganisms (Catsberg and Kempen-van Dommelen, 1990).…”