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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2004.1
- 수록면
- 334 - 336 (3page)
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초록· 키워드
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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 ${\beta}$-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.
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