Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee)

Piyush Bhatia,Vivek Sharma,Sumit Arora,Priyanka Singh Rao

doi:10.1080/10942912.2018.1564762

Piyush Bhatia, Vivek Sharma + Show 2 more

Open Access

https://doi.org/10.1080/10942912.2018.1564762

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Abstract

ABSTRACT Low-cholesterol anhydrous milk fat (ghee) with 90% less cholesterol was prepared using butter as a base material and β-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.

Highlights

Heat clarified anhydrous butterfat, generally known as “ghee” in India, is prepared from the milk of cow or buffalo or a combination thereof
Since butter is the most common base material used by dairy industry to prepare anhydrous milk fat, an attempt was made in the present investigation to prepare low-cholesterol ghee using butter as a base material
This may be due to similarities in the structures of cholesterol and vitamin-D, which allows the β-cyclodextrin to bind both vitamin-D along with cholesterol

Summary

Introduction

Generally known as “ghee” in India, is prepared from the milk of cow or buffalo or a combination thereof. Ghee is rich in many nutritious and health-promoting components It contains a significant level of butyric acid, which is anti-carcinogenic short-chain fatty acid along with essential fatty acids. Ghee has been considered immensely superior to other fats.[1] Cow ghee contains about 0.32% cholesterol while that of buffalo has around 0.27%.[2] Around 10% of the cholesterol in milk fat is esterified, remaining is in free form.[3] Many researchers in the past have shown that people who have elevated level of blood cholesterol are more prone to suffer from coronary heart disease, called coronary artery disease. Method for preparation of low-cholesterol ghee using the cream as a base material has already been standardized. Since triglyceride (TG) profile is considered by the International Organization for Standardization (ISO)[8] to ascertain the purity of milk fat, it has been reported

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