Assimilation of cholesterol in milk by kefir cultures |
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Authors: | I F Vuji?i? M Vuli? T Könyves |
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Institution: | (1) Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Yugoslavia |
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Abstract: | Summary Significant variations in the ability to assimilate cholesterol in milk were abserved among 6 kefir cultures. The amounts of cholesterol assimilated during 24 h of incubation and 48 h of storage ranged from 10.8 to 5.3 mg/dl of milk or from 84 to 41% of cholesterol in control milk (12.8 mg/dl). |
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