Process for the preparation of fresh cream low in cholesterol and cheese low in cholesterol.

摘要

PROCEDURE FOR THE PREPARATION OF FRESH NATA LOW IN CHOLESTEROL AND CHEESES low cholesterol. Comprises obtaining a homogenate WITH A WATER RATIO: FAT than 2: 1, to which is added a cyclodextrin at a final concentration higher than 0.5% (W / V) and subjected to a first incubation with shaking vigorously for MAS 1 minute at a temperature between 20C and 40C, to a second incubation STATIC for more than 15 minutes at a temperature between 0C and 10C, AND A sEPARATION homogenate by centrifugation, at a level exceeding 25C FOR TEMPERATURE NATA low in cholesterol. The cheese is made by mixing cream with SKIM MILK FAT CONTENT less than 0.1%. APPLICATION IN THE FOOD INDUSTRY.