Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Hypocholesterolemic Effect of Phytosterol Ester-added Cheddar Cheese in Rats

  • Jeon, B.J. (Department of Food Science and Technology, Sejong University) ;
  • Hwang, J.H. (Department of Food Science and Technology, Sejong University) ;
  • Ahn, H.J. (Department of Food Science and Technology, Sejong University) ;
  • Kwak, H.S. (Department of Food Science and Technology, Sejong University)
  • Published : 2004.05.28
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Abstract

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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