Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2004.05a
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- Pages.334-336
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- 2004
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
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
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