The Hypocholesterolemic Effect of Phytosterol Ester-added Cheddar Cheese in Rats

• 영문명: The Hypocholesterolemic Effect of Phytosterol Ester-added Cheddar Cheese in Rats
• 발행기관: 한국축산식품학회
• 저자명: Jeon, B.J. Hwang, J.H. Ahn, H.J. Kwak, H.S.
• 간행물 정보: 『학술대회논문집』2004년도 정기총회 및 제33차 춘계 학술대회, 334~336쪽, 전체 3쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.05.31

영문 초록

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese, which was manufactured by the mixture of cholesterol-reduced cream and skim milk. After the cholesterol reduction process by β-CD treatment, the cholesterol removal rate was in the range of 91.2 to 92.1%. In animal study, 18% of total blood cholesterol was lowered in 8% phytosterol ester-added Cheddar cheese, which was significantly different from that of control. The present study indicated that phytosterol ester addition showed a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

목차

Introduction

Materials and Methods

Results and Discussion

Summary