EFFECT OF CHOLESTROL REDUCING AGENT ON FATTY ACID COMPOSTION IN COW AND SHEEP CREAM AND BUTTER

Abstract

β-Cyclodextrin and Cross linked β-CD were used as reducing agents for cholesterol in cream and butter made from cow and sheep milk .β-cyclodextrin reducing cholesterol in cow cream and butter by 71.11, 69.76% respectively while .in sheep cream and butter the decrease were 73.33, 83.07% respectively. Also crosslinked β-CD reduced cholesterol in both products in the same manner. Table salt also reduced cholesterol in the production of cream salted and cow and sheep butter by 52.07, 58.33% and 62.68, 46.36% respectively. Bacterial starters were also used in cholesterol reduction. Bifidobacterium. bifibum resulted in reduction of cholesterol by 30.33, 33.78% in cow cream and butter. respectively. while the reduction were 56.09, 53.3% in sheep cream and butter.respectively. furthermore the use of mixed starter. Bifidobacterium. bifidum+Lactobacillus. acidophilus were also reduced cholesterol in both products. Fatty acid composition were GLC analyzed for all mentioned treatment resulted showed the saturated fatty acid C4-C18 were reduced in all treatment. and unsaturated fatty acid C18:1.C18:2.C18:3 were increased in all treatments.

Keywords

• cyclodextrin
• cholesterol reducing butter
• cholesterol