تأثير بعض العوامل المخفضة للكولسترول على تركيب الأحماض الدهنية في قشدة و زبد الأبقار و الأغنام

Abstract EN

β-Cyclodextrin and Cross linked β-CD were used as reducing agents for cholesterol in cream and butter made from cow and sheep milk .β-cyclodextrin reducing cholesterol in cow cream and butter by 71.11, 69.76% respectively while .in sheep cream and butter the decrease were 73.33, 83.07% respectively.

Also crosslinked β-CD reduced cholesterol in both products in the same manner.

Table salt also reduced cholesterol in the production of cream salted and cow and sheep butter by 52.07, 58.33% and 62.68, 46.36% respectively.

Bacterial starters were also used in cholesterol reduction.

Bifidobacterium.

bifibum resulted in reduction of cholesterol by 30.33, 33.78% in cow cream and butter.

respectively.

while the reduction were 56.09, 53.3% in sheep cream and butter.respectively.

furthermore the use of mixed starter.

Bifidobacterium.

bifidum+Lactobacillus.

acidophilus were also reduced cholesterol in both products.

Fatty acid composition were GLC analyzed for all mentioned treatment resulted showed the saturated fatty acid C4-C18 were reduced in all treatment.

and unsaturated fatty acid C18:1.C18:2.C18:3 were increased in all treatments.