The possible hypocholesterolaemic properties of milk and fermented milk
products have been investigated in groups of albino rats given a
basal diet, basal diet
plus cholesterol, and basal diet plus cholesterol together with
whole milk or standard
or bifidus yogurt. The yogurts were fortified with skim milk powder, condensed whey
or lactose-hydrolysed condensed whey. After 30 d,
triacylglycerols, total cholesterol,
HDL-cholesterol and LDL-cholesterol were measured in serum. Whole milk and
ordinary yogurt had no hypocholesterolaemic effect, but standard yogurt containing
lactose-hydrolysed condensed whey and all bifidus yogurts lowered serum cholesterol.
In general, yogurts changed HDL-cholesterol little, but tended to raise
triacylglycerols. There was marked lowering of LDL-cholesterol
in rats given either type of
yogurt fortified with whey proteins. This study has demonstrated in a rat model that
bifidus yogurts and yogurts fortified with whey proteins can reduce total and
LDL-cholesterol, and suggests that if they have the same effect
in human subjects they
have potential value in cholesterol-lowering diets.