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Pakistan Journal of Nutrition
  Year: 2005 | Volume: 4 | Issue: 2 | Page No.: 85-88
DOI: 10.3923/pjn.2005.85.88
 
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Influence of Microwaving and Conventional Heating of Milk on Cholesterol Contents and Cholesterol Oxides Formation
Saqer M. Herzallah

Abstract:
The effect of Microwaving and heating treatments (pasteurization and boiling) of milk on cholesterol content and cholesterol oxides formation were studied and evaluated. The 7-ketocholesterol were not detected (ND) in all raw milk samples. On the contrary, heating milk led to formation of cholesterol oxidation products (COPs), mostly, 7- ketocholesterol in different quantities. UHT milk prepared from milk powder heated at 140±1.0oC for 4 sec was found to have the highest value of 7-ketocholesterol (80.97ugg-1), followed by microwave heated milk for 5 min (50.29ugg-1), whereas the lowest value was in milk pasteurized at 85±1.0oC for 16 sec (2.163 ugg-1).
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How to cite this article:

Saqer M. Herzallah , 2005. Influence of Microwaving and Conventional Heating of Milk on Cholesterol Contents and Cholesterol Oxides Formation. Pakistan Journal of Nutrition, 4: 85-88.

DOI: 10.3923/pjn.2005.85.88

URL: https://scialert.net/abstract/?doi=pjn.2005.85.88

 
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