Procedure for the production of fresh cream with a low cholesterol content and cheeses with a low cholesterol content.

摘要

Procedure for the production of fresh cream with a low cholesterol content and cheeses with a low cholesterol content. It involves obtaining a homogenizate with a water:fat ratio higher than 2:1, to which a cyclodextrin is added at a final concentration higher than 0.5% (w/v) and which is subjected to a first incubation with vigorous stirring for more than 1 minute at a temperature between 20F degree C and 40F degree C, to a second static incubation for more than 15 minutes, at a temperature between 0 degree C and 10 degree C, and to separation of the homogenizate, by centrifugation, at a temperature higher than 25 degree C, in order to obtain the cream with a low cholesterol content. The cheese is obtained by mixing the cream with skimmed milk with a fat content lower than 0.1%. Application in the food industry.