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Table III.
Cholesterol micellar solubility determined in vitro in the presence of buttermilk solids and MF fractions made from raw or pasteurized cream.
| Fraction | Cholesterol micellar solubilitya (%) |
|---|---|
| From raw cream | |
| Buttermilk | 42.9 |
| MF permeate | 73.2 |
| MF retentate | 67.2 |
| From pasteurized cream | |
| Buttermilk | 83.0 |
| MF permeate | 93.7 |
| MF retentate | 93.5 |
| SEM (n = 4) | 3.3 |
| Comparison | Significance (P value) |
| Replicate batches | N.S.b |
| Heat treatment | 0.0010 |
| Fractionation (MF) | 0.0121 |
| – (Buttermilk) × (Permeate & Retentate) | 0.0038 |
| – (Permeate) × (Retentate) | N.S. |
| (Heat treatment) × (MF fractions) | N.S. |