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Researchers make low-cholesterol milk.

Researchers make low-cholesterol milk

In a few years, markets may carry nearly cholesterol-free but otherwise fatty milk if the yields recently achieved in the laboratory can be reproduced on a large scale. Refining a well-known technique called supercritical fluid extraction, U.S. researchers have produced 90-percent-cholesterol-free, 2-percent-fat milk with a recovery of about 85 percent, a level matched by only one other group, says study leader Syed S.H. Rizvi, a Cornell University foo engineer.

To remove the cholesterol, the researchers first separate milk fat from the rest of the milk in a cetrifuge. High-pressure carbon dioxide forced through the fat causes it to separate into cholesterol-poor and cholesterol-rich fractions. The low-cholesterol fraction is then put back into the milk, which can be used in such products as butter, ice cream, cheese and yogurt.
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Title Annotation:Food Science
Publication:Science News
Date:Apr 15, 1989
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