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Some trials to produce yoghurt of low cholesterol content. (2): Bacterial cholesterol assimilation



Some trials to produce yoghurt of low cholesterol content. (2): Bacterial cholesterol assimilation



Proceedings of the 7th Egyptian Conference for Dairy Science and Technology, Cairo, Egypt, 7-9 November, 1998: 251-260



Buffalo milk was standardized to 5.50% fat and 8.75% SNF and inoculated with (i) 3% control yoghurt starter or (ii)-(vi) starter in which 0.25, 0.50, 1.00, 1.50 and 2.00% control starter was replaced by a Bifidobacterium bifidum strain that was able to assimilate cholesterol. Yoghurt was made using standard methods and stored for 0-6 days at 5 degrees C. Total cholesterol content decreased gradually from 20.37 mg/100 g in (i) fresh yoghurt to 16.83 mg/100 g in (vi), a decrease of 17.31%.

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