CONTENT OF CHOLESTEROL AND ITS DERIVATIVES IN MILK AND DAIRY PRODUCTS – RAW MATERIAL-DEPENDING AND TECHNOLOGICAL CONDITIONS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 1
Abstract
The presented research results refer to the factors determining the content of cholesterol and its oxidation products (COP) in dairy products. The impact of the following factors is described: animal species and breed, lactation phase, feeding methods, and health condition of udder on the cholesterol level in raw milk. The effect of technological factors on the cholesterol levels in dairy products was considered, especially of thermal treatment milk and its homogenization, addition of starter cultures showing different compositions, and storage conditions. The factors determining the formation of COP in dairy products are characterized.
Authors and Affiliations
Genowefa Bonczar, Kaja Chrzanowska, Krzysztof Maciejowski, Maria Walczycka
Keywords
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- EP ID EP105328
- DOI 10.15193/zntj/2011/74/015-027
- Views 68
- Downloads 0
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