Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

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Table IV.

Effect of enzymatic hydrolysis of buttermilk solids obtained from raw or pasteurized cream on the in vitro cholesterol micellar solubility.

Sample	Cholesterol micellar solubility^d (%)
From raw cream
Non-hydrolysed^a	70.9
Peptic hydrolysate^b	73.5
UF permeate^c	84.5
From pasteurized cream
Non-hydrolysed^a	99.0
Peptic hydrolysate^b	88.8
UF permeate^c	82.5
SEM (n = 3)	2.8
Comparison	Significance (P value)

Replicate batches	N.S.^e
Heat treatment	< 0.0001
Fractionation (MF)	N.S.
– (Buttermilk) × (Permeate & Retentate)	N.S.
– (Permeate) × (Retentate)	N.S.
(Heat treatment) × (MF fractions)	0.0009

^a

Freeze-dried low-fat buttermilk in gastric salt solution before the addition of pepsin.

^b

After 2 h of treatment with pepsin.

^c

Ultrafiltration (UF) permeate obtained using 30 kg·mol⁻¹ MWCO membrane after hydrolysis with pepsin (2 h) and trypsin (3 h).

^d

Relative to micellar cholesterol solution without buttermilk product.

^e

N.S. = non-significant (P > 0.05).