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Mljekarstvo : journal for dairy production and processing improvement, Vol. 42 No. 1, 1992.

Review article

Low-cholesterol dairy foods

Ivica Vujičić ; Poljoprivredni fakultet, Novi Sad
Mirjana Vulić
T. Könyves

Full text: croatian pdf 1.344 Kb

page 61-68

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Abstract

Nutritional and health problems of cholesterol in milk and dairy products were discussed with reference to the needs and methods of removing it from dairy foods. Contents, variation and location of cholesterol in milk were reviewed with regards to methods of manufacturing the low-cholesterol dairy foods. Physical, chemical and biological methods of removing the cholesterol from milk and milk fat were described.

Keywords

cholesterol removing; dairy foods

Hrčak ID:

95446

URI

https://hrcak.srce.hr/95446

Publication date:

20.1.1992.

Article data in other languages: croatian

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