Extraction of ewe's milk cream with supercritical carbon dioxide

Effect of β‐Cyclodextrin on trans Fats, CLA, PUFA and Phospholipids of Milk Fat

“…The amounts for short and medium chain fatty acids reported by these authors were 40 and 10% lower, respectively, in extracted milk compared to the control milk fat. Similar results were found by Gonzalez et al [17] in a study on solubility of fatty acids in ewe's milk cream using supercritical fluid carbon dioxide.…”

“…Consumption of dairy products higher in unsaturated fatty acids by humans lowered total and low density lipoprotein cholesterol [10]. Methods for reducing cholesterol in fats have been developed, including blending in vegetable oils [11,12], extraction by distillation and crystallization [13], adsorption with saponin and digitonin [14], degradation of cholesterol by enzymes from microorganisms [15,16] and removal by supercritical carbon dioxide [17,18]. Currently, the most effective method for reducing cholesterol content in dairy product is by using b-CD powder [19][20][21][22].…”

Use of β-cyclodextrin to decrease the level of cholesterol in milk fat

“…The amounts for short-and medium-chain fatty acids reported by these authors were 40 and 10% less, respectively, in extracted milk compared with the control milk fat. Similar results were found by Gonzalez-Hierro et al (1995) in a study on solubility of fatty acids in cream from ewe's milk using supercritical fluid carbon dioxide. In the present study using β-CD for removing cholesterol, the composition for short-(C4 to C8), medium-(C10 to C12), and longchain (C14 to C18) fatty acids were 8.85, 7.87, and 79.26%, respectively, for control milk compared with 8.43, 7.62, and 80.01%, respectively, for milk fat treated with 0.6% β-CD.…”

“…No prior research studies have been reported on the triglycerides in milk fat treated with β-CD for removing cholesterol. Chen et al (1992), Bhaskar et al (1993), and Gonzalez-Hierro et al (1995), using different techniques, found variations in triglyceride composition between control and treated milks. The supercritical fluid extraction methods used by these investigators may have caused some variation in triglyceride composition because the triglycerides were removed by solvent extraction that could have selectively extracted some of the glycerides better than others.…”

“…Today there is growing interest in the manufacture of cholesterol-reduced dairy products. Many methods for reducing cholesterol in foods have been developed, including blending in vegetable oils (Hariharan et al, 1995;Krause et al, 2007), extraction by distillation and crystallization (Arul et al, 1988a,b), adsorption with digitonin and saponin (Micich, 1990;Oh et al, 1998), and removal of cholesterol by supercritical carbon dioxide extraction (Gonzalez-Hierro et al, 1995;Lim et al, 1998). Several studies on a laboratory scale have indicated that cholesterol removal from homogenized milk and cream was most effectively achieved by β-cyclodextrin (β-CD) powder (Kwak and Ahn, 1999;Lee et al, 1999).…”