Hindawi Publishing Corporation International Journal of Food Science Volume 2013, Article ID 215305, 6 pages http://dx.doi.org/10.1155/2013/215305 Research Article Effect of Cholesterol Removal Processing Using -Cyclodextrin on Main Components of Milk A. M. Maskooki, 1 S. H. R. Beheshti, 2 S. Valibeigi, 1 and J. Feizi 2 1 Food Processing Department, Research Institute of Food Science and Technology (RIFST), Km. 12 Asian Road, Mashhad, Iran 2 TESTA Quality Control Laboratory, North-East Food Technology and Biotechnology Zone, Km. 12 Asian Road, Mashhad, Iran Correspondence should be addressed to A. M. Maskooki; a.maskooki@rifst.ac.ir Received 6 March 2013; Revised 31 May 2013; Accepted 2 June 2013 Academic Editor: Philip Cox Copyright © 2013 A. M. Maskooki et al. his is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Various concentrations (0%, 0.5%, 1% and 1.5%) of -CD were mixed with diferent fat contents (1%, 2.5% and 3%) of raw (unhomogenized) and homogenized milk at two mixing temperatures of 8 and 20 ∘ C. he cholesterol residue, fat, protein, lactose, solid nonfat (SNF), density, and ash content of milk were measured for each treatment. he results statistically analysed and showed that the cholesterol content of milk remarkably decreased as the -CD was increased particularly in homogenized milk at 20 ∘ C. However, the reduction rate of cholesterol was decreased when extra -CD was added due to its intermolecular reactions. he maximum cholesterol reduction was achieved at the level of 1% -CD. he fat content, SNF, protein, lactose, and density content were decreased with increasing -CD whereas it did not afect ash content. 1. Introduction According to the World Health Organization, 2010 report, cardiovascular diseases are the irst among the top 10 causes of death. An estimated 16.7 million people or 29.2% of total global deaths are due to the various forms of cardiovascular disease (CVD) [1, 2]. he direct relation between high blood cholesterol and CVD has been proved. Cholesterol is a typical animal sterol; for example, its content in milk fat is 95%–98% [3]. he main source of cholesterol in food comes from animal origin, such as meat, milk, and eggs. he other major source of cholesterol is produced by the liver in the body [4]. Milk and dairy products contain relatively high level cholesterol that can elevate the blood cholesterol [5]. First attempts on reducing cholesterol in food go back to early twentieth century. Denis and Minot [6] determined the cholesterol content of animal and human milks and they suggested the relation between blood plasma cholesterol and food intake. Although so many papers were published about the relation of food intake and increasing of blood plasma cholesterol, no serious attempt took place on reducing cholesterol in food until 1960. Since the 1960s, large number of physicochemical methods was recommended to reduce cholesterol in food as well as blood cholesterol [7]. Cholesterol could be removed in an eicient manner from milk fat up to 90% using supercritical CO 2 technology [8]. Bobby and Joseph Jr. [9] developed and patented a process for the production of cholesterol-free milk based on extraction of cholesterol from the milk fat globule membranes using an organic polar solvent and without substantial loss of solid milk fat. Solvent-free and low cholesterol products were recovered from the reseparated and washed cream fractions. Cholesterol removal from dairy product using saponin and diatomaceous earth also was patented by Richardson et al. [10]. hey suggested that the process could be useful particularly for raw and pasteurized milks, cream, and butter. In spite of efectiveness of the mentioned methods, some complications exist because of the organic solvents and saponin residues in food and safety problems for human body. he worries about solvent residue and harmful saponin consumption for human health motivated the investigator to ind nontoxic and efective substances instead of unsafe materials. In the last years, several studies describing the use of beta cyclodextrin (-CD) and food applications have been published [11]. It has been proved that the -CD molecule can be used as nontoxic and nondigestible molecule to