ABSTRACT
Cholesterol intake has been shown to have a positive impact on the blood cholesterol level in our body, and it increases the possibility of coronary heart diseases (CHD). Recently, the demand for low cholesterol dairy products has been increasing rapidly because of health-conscious consumers. Therefore, many attempts have been taken to reduce cholesterol from milk and milk products. There are several physical (molecular distillation, steam stripping, supercritical carbon dioxide extraction (SCE)), chemical (solvent extraction, adsorption or complexation with saponin, β-cyclodextrin and reaction with cyclic anhydrides), and biological processes (use of cholesterol degrading organisms and enzymes) to reduce cholesterol from milk products. Among these methods, complexation with β-cyclodextrin, distillation, and SCE are more preferred with more than 90% reduction of cholesterol.
