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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 solubilityd (%) |
---|---|
From raw cream | |
Non-hydrolyseda | 70.9 |
Peptic hydrolysateb | 73.5 |
UF permeatec | 84.5 |
From pasteurized cream | |
Non-hydrolyseda | 99.0 |
Peptic hydrolysateb | 88.8 |
UF permeatec | 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 |