Assimilation of cholesterol in milk by kefir cultures

@article{Vujii2005AssimilationOC,
  title={Assimilation of cholesterol in milk by kefir cultures},
  author={I. F. Vuji{\vc}i{\'c} and Marin Vuli{\'c} and T. K{\"o}nyves},
  journal={Biotechnology Letters},
  year={2005},
  volume={14},
  pages={847-850}
}
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). 

From This Paper

Topics from this paper.
13 Citations
3 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 13 extracted citations

References

Publications referenced by this paper.
Showing 1-3 of 3 references

, Pulussni , S . R . ( 1981 )

  • C. B. Chawan
  • Food Microstructure
  • 1989

J

  • V. C. Microecol. Alghero. Harisson, G. Peat
  • Clin. Nutrition 28, 1351-1355. Jaspers, D.A…
  • 1975

, Vuli 6 , M . ( 1992 )

  • M. Skrinjar
  • J . Food Scl .

Similar Papers

Loading similar papers…