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Reduction of cholesterol in butter depending on cream acidity

100%

Kisza J., Staniewski B., Juskiewicz M., Rosinski P.

Polish Journal of Food and Nutrition Sciences

1996

tom 05

nr 4

The differences in the butter content of cholesterol depending on the butter plasma acidity and type of lactic acid bacteria used for cream ripening were examined. Statistically significant effect of the plasma acidity on the content of cholesterol in butter was shown. Lower content of cholesterol was found in the butters with the higher plasma acidity. The butter content of cholesterol was also found to decrease when the Lactobacillus acidophilus strains, unusual in butter production, were employed for cream ripening.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Juskiewicz M.

1 Kisza J.

1 Rosinski P.

1 Staniewski B.

1 1996

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Reduction of cholesterol in butter depending on cream acidity