Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee)
ABSTRACT Low cholesterol anhydrous milk fat (ghee) with 90% less cholesterol was prepared using butter as a base material and b cyclodextrin as an adsorbent. Various physicochemical properties of low cholesterol ghee such as Reichert Meissl value, Polenske value, and colour value were found to be almost unaltered by the process of cholesterol removal. However, vitamin D content reduced by 75% in low cholesterol ghee as compared to control ghee. Triglyceride profile of low cholesterol ghee was comparable to control ghee. However, total polyunsaturated fatty acids showed a slight decrease in absolute terms, i.e. 5.48% in control ghee, whereas 4.61% in low cholesterol ghee.