Reducing the cholesterol in dairy cream using β-cyclodextrin

The present investigation relates to an examination of the effects of main experimental parameters on the decreasing of cholesterol percentage in dairy cream. In our experiments, to study of each combination of four factors, 50g cream was placed in a 150ml beaker in a temperature-controlled water-bath, and stirred continously with a blender. Four factors were applied in the laboratory cholesterol removal process: β- cyclodextrin (β-CD) concentration (wt/wt%), the reaction temperature (Cels), the reaction time (min) and the stirring speed (rpm). After processing, each mixture was separated by centrifugation at 50…