Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee)

Low-cholesterol anhydrous milk fat (ghee) with 90% less cholesterol was prepared using butter as a base material and β-cyclodextrin as an adsorbent. Various physicochemical properties of low-cholesterol ghee such as Reichert–Meissl value, Polenske value, and colour value were found to be almost unaltered by the process of cholesterol removal. However, vitamin-D content reduced by 75% in low-cholesterol ghee as compared to control ghee. Triglyceride profile of low-cholesterol ghee was comparable to control ghee. However, total polyunsaturated fatty acids showed a slight decrease in absolute terms, i.e., 5.48% in control ghee, whereas 4.61% in low-cholesterol ghee