The Improvement of Milk by Cultivation with Ciliates

摘要

The exceptional nutritional values of milk have long been recognized. However, important drawbacks of milk and dairy products are their relatively high choles - terol contents and their low proportion of polyunsatu - rated fatty acids. Hypersensitivity to milk proteins can also draw the public away from fluid milk consumption. The nonpathogenic ciliate Tetrahymena thermophila Has a unique set of enzymes that converts cholesterol Into provitamin D_3 and related compounds. It also con - Tains △12 fatty acid desaturases and releases various Hydrolases, including proteases, lipases, and phospholi - Pases.