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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee)

Piyush BhatiaDairy Chemistry Division, National Dairy Research Institute, Karnal, India

Vivek SharmaDairy Chemistry Division, National Dairy Research Institute, Karnal, IndiaCorrespondence[email protected]

Sumit AroraDairy Chemistry Division, National Dairy Research Institute, Karnal, India

Priyanka Singh RaoDairy Chemistry Division, National Dairy Research Institute, Karnal, India

Pages 1-8 | Received 25 Jul 2018, Accepted 14 Dec 2018, Published online: 16 Jan 2019

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https://doi.org/10.1080/10942912.2018.1564762
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Y. Tian, B. Ding, Z.R. Ma, J.T. Yang, G.T. Ding & H.N. Liu. (2023) Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions. Journal of Dairy Science 106:11, pages 7419-7431.
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Dnyaneshwar Deverao Deverao Patange, Dhanake Virshasen Vinayak, Deepak Chandran, Radha, Manoj Kumar & José Manuel Lorenzo. (2022) Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee. Food Analytical Methods 15:9, pages 2513-2523.
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Navaneethan Raju, Thanasak Sae-leaw, Kazufumi Osako & Soottawat Benjakul. (2021) Improved cholesterol depletion with enhanced astaxanthin and polyunsaturated fatty acids of lipid from Pacific white shrimp cephalothorax using prior ethanolic separation of polar lipid and β-Cyclodextrin. Journal of Food Science and Technology 59:6, pages 2255-2262.
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Lukáš Kolarič, Petra Kántorová & Peter Šimko. (2022) β-Cyclodextrin as the Key Issue in Production of Acceptable Low-Cholesterol Dairy Products. Molecules 27:9, pages 2919.
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Atul Dhiman, Rajat Suhag, Kiran Verma, Dhruv Thakur, Anit Kumar, Ashutosh Upadhyay & Anurag Singh. (2022) Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee. LWT 160, pages 113281.
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Tarun Pal Singh, Gaurav Kr Deshwal, Joken Bam & Vijay Paul. (2021) A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes ( Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions . European Journal of Lipid Science and Technology 124:3.
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Lukáš Kolarič & Peter Šimko. (2022) Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products. Trends in Food Science & Technology 119, pages 13-22.
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Navaneethan Raju, Avtar Singh & Soottawat Benjakul. (2021) Recovery, reusability and stability studies of beta cyclodextrin used for cholesterol removal from shrimp lipid. RSC Advances 11:37, pages 23113-23121.
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Lukáš Kolarič & Peter Šimko. (2021) The effect of treatment conditions on color characteristics and measure of cholesterol removal from milk by beta-cyclodextrin application. Potravinarstvo Slovak Journal of Food Sciences 15, pages 192-198.
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Navaneethan Raju & Soottawat Benjakul. (2019) Use of Beta Cyclodextrin to Remove Cholesterol and Increase Astaxanthin Content in Shrimp Oil. European Journal of Lipid Science and Technology 122:2.
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S. A. Hogan & T. F. O’Callaghan. 2020. Advanced Dairy Chemistry, Volume 2. Advanced Dairy Chemistry, Volume 2 197 217 .

Carolina Pena-Serna, Briana Gomez-Rami & Natalia Zapata-Lop. (2019) Nutritional Aspects of Ghee Based on Lipid Composition. Pakistan Journal of Nutrition 18:12, pages 1107-1114.
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Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee)

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Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee)

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