A scale-up process for the manufacture of reduced-cholesterolbutter using beta-cyclodextrin

This article describes a scale¿up process for manufacturing butter with reduced free cholesterol via the treatment of raw milk with beta-cyclodextrin (ß-CD) at 4°C. The ß¿CD¿cholesterol complexes formed were eliminated using a centrifugal separator. Once pasteurized, the cream obtained was used to manufacture butter with >90% less cholesterol than present in the initial milk fat. No significant differences were seen between this reduced¿cholesterol butter and control butter in terms of their fat, protein, lactose, or total solid contents. Neither was any differences recorded in their sensorial or organoleptic qualities.This study was supported by grants (AGL‐2014‐56464; AGL‐2017‐87884) from the Agencia Española Estatal de Investigación and the European Feder Fund