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Distribution of cholesterol in milk fat fractions

Published online by Cambridge University Press:  01 June 2009

Joseph Arul ,
Armand Boudreau ,
Joseph Makhlouf ,
Rene Tardif  and
Benoit Grenier
Joseph Arul
Affiliation:
Département de Sciences et Technologie des Aliments et Centre de Recherche en Nutrition, Université Laval, Quebec G1K 7P4, Canada
Armand Boudreau
Affiliation:
Département de Sciences et Technologie des Aliments et Centre de Recherche en Nutrition, Université Laval, Quebec G1K 7P4, Canada
Joseph Makhlouf
Affiliation:
Département de Sciences et Technologie des Aliments et Centre de Recherche en Nutrition, Université Laval, Quebec G1K 7P4, Canada
Rene Tardif
Affiliation:
Département de Sciences et Technologie des Aliments et Centre de Recherche en Nutrition, Université Laval, Quebec G1K 7P4, Canada
Benoit Grenier
Affiliation:
Département de Sciences et Technologie des Aliments et Centre de Recherche en Nutrition, Université Laval, Quebec G1K 7P4, Canada
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Summary

Milk fat was fractionated into liquid (m.p. ⋍ 12 °C), intermediate (m.p. ⋍ 21 °C) and solid (m.p. ⋍ 39 °C) fractions by three different processes—melt crystallization, short-path distillation and supercritical CO2 extraction—and the cholesterol content of these fractions determined. Cholesterol was enriched in the liquid fractions from all three processes, in particular about 80% of the cholesterol being found in the liquid fraction obtained by short-path distillation. The basis of migration of cholesterol into various milk fat fractions was explained by its affinity to various triglycerides (melt crystallization) and by vapour pressure and molecular weight (short-path distillation). It was more complex in the supercritical CO2 extraction process; the interplay of cholesterol affinity toward CO2 and its molar volume, and its vapour pressure enhancement under applied pressure play a role.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 3 , August 1988 , pp. 361 - 371
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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