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Title:
LOW CHOLESTEROL BUTTER AND PROCESS OF PREPARATION
Document Type and Number:
WIPO Patent Application WO/2012/025931
Kind Code:
A1
Abstract:
The present invention provides a process for the preparation of butter of reduced cholesterol content by allowing formation of cholesterol-beta cyclodextrin complex in milk cream. The process is highly efficient with about is 85% to 90% removal of cholesterol from the butter. The process is also economical as no extreme temperature conditions are required. The butter produced by the process is similar to butter formed by any other process in terms of flavour and consistency. In general, the consumption of butter produced by the process does not lead to an increase in LDL (Low-density lipoprotein) cholesterol levels.

Inventors:
SONI, Kanwal Nain (65 Bhagwan Budha Cooperative Group Housing Society, Parwana Road, Pitampura, New Delhi 4, 11003, IN)
Application Number:
IN2010/000673
Publication Date:
March 01, 2012
Filing Date:
October 11, 2010
Export Citation:
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Assignee:
STERLING AGRO INDUSTRIES LIMITED (11th Floor, Aggarwal Cyber Plaza 2,Netaji Subhash Place, Pitampura, New Delhi 4, 11003, IN)
SONI, Kanwal Nain (65 Bhagwan Budha Cooperative Group Housing Society, Parwana Road, Pitampura, New Delhi 4, 11003, IN)
International Classes:
A23C15/14
Domestic Patent References:
Foreign References:
EP0406101A1
US5232725A
US6110517A
US4880573A
US5264226A
US6110517A
Other References:
JUNG TAE-HEE ET AL: "Properties of cholesterol-reduced butter and effect of gamma linolenic acid added butter on blood cholesterol", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, SUWEON, KR, vol. 18, no. 11, 1 November 2005 (2005-11-01), pages 1646-1654, XP008134041, ISSN: 1011-2367
KIM J J ET AL: "Properties of Cholesterol-Reduced Butter Made with <2>-Cyclodextrin and Added Evening Primrose Oil and Phytosterols", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 89, no. 12, 1 December 2006 (2006-12-01), pages 4503-4510, XP026956656, ISSN: 0022-0302 [retrieved on 2006-12-01]
ALONSO L ET AL: "Industrial application of beta -cyclodextrin for manufacturing low cholesterol butter", MILCHWISSENSCHAFT, VV GMBH VOLKSWIRTSCHAFTLICHER VERLAG. MUNCHEN, DE, vol. 65, no. 1, 1 January 2010 (2010-01-01), pages 36-37, XP008134022, ISSN: 0026-3788
LEE D K ET AL: "Cholesterol Removal from Homogenized Milk with sz-Cyclodextrin", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 82, no. 11, 1 November 1999 (1999-11-01), pages 2327-2330, XP026993156, ISSN: 0022-0302 [retrieved on 1999-11-01]
ALONSO L ET AL: "Use of beta-cyclodextrin to decrease the level of cholesterol in milk fat", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 92, no. 3, 1 March 2009 (2009-03-01), pages 863-869, XP026955269, ISSN: 0022-0302 [retrieved on 2009-03-01]
Attorney, Agent or Firm:
VARADHACHARI, Lakshmikumaran et al. (Lakshmikumaran & Sridharan, B6/10, Safdarjung Enclave, New Delhi 9, 11002, IN)
Download PDF:
Claims:
We Claim:

1. A process for preparing butter of reduced cholesterol content, said process comprising:

providing milk cream at a temperature in the range of 12°C to 25°C;

providing a beta cyclodextrin water solution by adding beta cyclodextrin in a range of 1 % to 10% by weight of total fat content in said milk cream to about 30 to 40 liters of water;

adding said beta-cyclodextrin water solution to said milk cream at a temperature range of 12°C to 25°C to obtain a mixture;

agitating said mixture for about 2 minutes to 10 minutes at a temperature in the range of 15°C to 25°C followed by keeping said mixture still for about 30 minutes to 90 minutes to obtain a still-mixture;

churning said still-mixture to obtain butter; and

separating a butter milk phase containing cholesterol-beta cyclodextrin complex from said butter to obtain butter of reduced cholesterol content.

2. A process for preparing butter of reduced cholesterol content, said process comprising:

providing milk cream at a temperature in the range of 1 5°C to 25°C;

providing beta cyclodextrin water solution by adding beta cyclodextrin in a range of 8% by weight of total fat content in said milk cream to about 40 liters of water;

adding said beta cyclodextrin water solution to said milk cream at a temperature range of 15°C to 25°C to obtain a mixture;

agitating said mixture gently for about 2 minutes to 6 minutes at a temperature in the range of 15°C to 25°C, followed by keeping said mixture still for about 30 minutes to 90 minutes to obtain a still-mixture;

churning said still-mixture to obtain butter; and

separating a butter milk phase containing cholesterol-beta cyclodextrin complex from said butter to obtain butter of reduced cholesterol content.

3. The process as claimed in claim 1 or 2, wherein said process further comprises washing of said butter of reduced cholesterol content with pasteurized water.

4. The process as claimed in claim 1 , wherein the temperature of the milk cream is in the range of 15°C to 20°C.

5. The process as claimed in claim 1 , wherein said beta cyclodextrin is added in a range of 2% to 9% by weight of total fat content in the cream.

6. The process as claimed in claim 1 , wherein said beta cyclodextrin is added in a range of 5% to 9% by weight of total fat content in the cream.

7. The process as claimed in claim 1 , wherein said mixture is agitated for 60 minutes to 90 minutes.

8. The process as claimed in any of the claims 1 to 7, wherein the cholesterol is reduced by 80% to 90%.

9. A butter of reduced cholesterol content prepared by process as claimed in any of the claims 1 to 8.

10. A process for preparing butter of reduced cholesterol content as herein above described in the specification with reference to the examples.

Description:
LOW CHOLESTEROL BUTTER AND PROCESS OF PREPARATION

FIELD OF INVENTION

The present invention relates to a process for preparation of butter of reduced cholesterol content by allowing formation of complex between cholesterol and beta cyclodextrin. The process is highly efficient with about 85% to 90% removal of cholesterol from the butter without affecting the quality of the product in terms of flavour and consistency.

The present invention also relates to the butter of reduced cholesterol content produced by the process.

BACKGROUND

Cholesterol is a waxy steroid metabolite found in the cell membranes and transported in the blood plasma of all animals. It is an essential structural component of mammalian cell membranes, where it is required to establish proper membrane permeability and fluidity. In addition, cholesterol is an important component for the manufacture of bile acids, steroid hormones, and fat-soluble vitamins including Vitamin A, Vitamin D, Vitamin E, and Vitamin . Cholesterol is the principal sterol synthesized by animals.

Cholesterol as per Ayurveda is an essential part of a healthy person and should be maintained as per body requirements. But, a high level of serum cholesterol is an indicator for cardio-vascular diseases. Currently available cholesterol-lowering drugs are promoted as safe and effective, but there are other risks and side-effects associated with them after prolong use. Due to these factors, research has been directed towards finding ways to lowering cholesterol in the existing food habits more effectively.

Butter, widely used at homes and in Indian dairy products is prepared from cow or buffalo milk. It contains approximately, 0.25% to 0.40% of cholesterol. Cholesterol mostly comes from animal fat, but there is a general misconception that it is a common feature of all oils and ghee. Owing to adverse effects of dairy cholesterol on human health, various processes have been developed to remove cholesterol from dairy products during their preparation. US patent no. 4880573 disclose a process for eliminating cholesterol from fatty substances of animal origin used in human diet. Here, the liquefied fatty substances is put into contact with a cyclodextrin, this contact is continued under stirring for 30 minutes to 10 hours at a temperature between the fusion temperature of the fatty substance and 80°C in such a way as to allow the formation of complexes between the cholesterol and the cyclodextrin, after which the complexes are separated by entrainment in water and separation of the aqueous phase. The amount of beta- cyclodextrin added can vary from 1 % to 10% by weight of the fatty substance. The continuous application of this process in the end allows up to 80% of the sterols contained in an animal fatty substance to be eliminated.

US patent no. 5264226 disclose a process for preparing dairy products with low content of sterols, particularly of cholesterol. The process comprises of contacting an oil-in-water emulsion of dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion. The cyclodextrin used in the process is alpha, beta or gamma, preferably beta cyclodextrin. The concentration of beta cyclodextrin used varies from 0.01 % to 25% by weight with respect to fat. The maximum amount of cholesterol removed by the process is 73.5 %.

US patent no. 61 105 17 disclose a method for removing cholesterol from milk and cream, wherein the milk or cream is homogenized prior to removal of cholesterol. The fat and Solids Non Fat (SNF) components of milk are then recombined and further homogenized. Such double homogenized milk cannot be converted to butter as coalescence of fat globules cannot take place.

WO/ 1999/017620 discloses a process for removal of cholesterol contained in an emulsion of animal origin having fat globules. The process includes the step of reducing the size of fat globules of the emulsion to a predetermined size (0.99-0.76 micron) by homogenizing the milk at a pressure of 200 kg/cm 2 . The milk-cyclodextrin mixture is mixed at 500 rpm for 10 minutes at 0°C and then centrifuged at 4°C for 1 minute at 6500 rpm. Hence there is a need for a process to produce diary products like butter with reduced cholesterol content which is more efficient and economical, that requires lesser amount of cyclodextrine.

SUMMARY

The present invention relates to a process for preparing butter of reduced cholesterol content, said process comprising providing milk cream at a temperature in the range of 12°C to 25°C; providing a beta cyclodextrin water solution by adding beta cyclodextrin in a range of 1 % to 10% by weight of total fat content in said milk cream to about 30 to 40 liters of water; adding said beta-cyclodextrin water solution to said milk cream at a temperature range of 12°C to 25°C to obtain a mixture; agitating said mixture for about 2 minutes to 10 minutes at a temperature in the range of 15°C to 25°C followed by keeping said mixture still for about 30 minutes to 90 minutes to obtain a still-mixture; churning said still-mixture to obtain butter; and separating a butter milk phase containing cholesterol-beta cyclodextrin complex from said butter to obtain butter of reduced cholesterol content.

The present invention also relates to the butter of reduced cholesterol content prepared by the process of the present invention

These and other features, aspects, and advantages of the present subject matter will become better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.

STATEMENT OF INVENTION

Accordingly the invention provides a process for preparing butter of reduced cholesterol content, said process comprising providing milk cream at a temperature in the range of 12°C to 25°C; providing a beta cyclodextrin water solution by adding beta cyclodextrin in a range of 1 % to 10% by weight of total fat content in said milk cream to about 30 to 40 liters of water; adding said beta-cyclodextrin water solution to said milk cream at a temperature range of 12°C to 25°C to obtain a mixture; agitating said mixture for about 2 minutes to 10 minutes at " a temperature in the range of 15°C to 25°C followed by keeping said mixture still for about 30 minutes to 90 minutes to obtain a still-mixture; churning said still-mixture to obtain butter; and separating a butter milk phase containing cholesterol-beta cyclodextrin complex from said butter to obtain butter of reduced cholesterol content.

There is also provided a butter of reduced cholesterol content prepared by the process of the present invention.

DETAILED DESCRIPTION

The present invention provides a process for preparing butter of reduced cholesterol content, said process comprising providing milk cream at a temperature in the range of 12°C to 25°C; providing a beta cyclodextrin water solution by adding beta cyclodextrin in a range of 1 % to 10% by weight of total fat content in said milk cream to about 30 to 40 liters of water; adding said beta cyclodextrin water solution to said milk cream at a temperature range of 12°C to 25°C to obtain a mixture; agitating said mixture for about 2 minutes to 10 minutes at a temperature in the range of 15°C to 25°C followed by keeping said mixture still for about 30 minutes to 90 minutes to obtain a still-mixture; churning said still-mixture to obtain butter; and separating a butter milk phase containing cholesterol-beta cyclodextrin complex from said butter to obtain butter of reduced cholesterol content.

The present invention also provides a process for preparing butter of reduced cholesterol content, said process comprising providing milk cream at a temperature in the range of 15°C to 25°C; providing beta cyclodextrin water solution by adding beta cyclodextrin in a range of 8% by weight of total fat content in said milk cream to about 40 liters of water; adding said beta cyclodextrin water solution to said milk cream at a temperature range of 15°C to 25°C to obtain a mixture; agitating said mixture gently for about 2 minutes to 6 minutes at a temperature in the range of 15°C to 25°C, followed by keeping said mixture still for about 30 minutes to 90 minutes to obtain a still-mixture; churning said still-mixture to obtain butter; and separating a butter milk phase containing cholesterol-beta cyclodextrin complex from said butter to obtain butter of reduced cholesterol content. It is an important feature of the present invention that the step of agitation and subsequent holding (keeping still) of cream-beta cyclodextrin water solution mixture allows better removal of cholesterol.

The process of the present invention further comprises washing of said butter of reduced cholesterol content with pasteurized water.

In an embodiment of the present invention, the temperature of the milk cream used for preparing butter of reduced cholesterol content is in the range of 12°C to 25°C.

In another embodiment of the present invention, the temperature of the milk cream used for preparing butter of reduced cholesterol content is in the range of 15°C to 25°C.

In still another embodiment of the present invention, the temperature of the milk cream used for preparing butter of reduced cholesterol content is in the range of 15°C to 20°C.

In yet another embodiment of the present invention, beta cyclodextrin added to said milk cream for preparing butter of reduced cholesterol content is in the range of 1 % to 10% by weight of total fat content in the cream.

In an embodiment of the present invention, beta cyclodextrin added to said milk cream for preparing butter of reduced cholesterol content is in the range of 2% to 9% by weight of total fat content in the cream.

In another embodiment of the present invention, beta cyclodextrin added to said milk cream for preparing butter of reduced cholesterol content is in the range of 5% to 9% by weight of total fat content in the cream :

In still another embodiment of the present invention, the mixture of milk cream and beta cyclodextrin water solution in the process for preparing butter of reduced cholesterol content is kept still or undisturbed for 30 minutes to 90 minutes.

In yet another embodiment of the present invention, the mixture of milk cream and beta cyclodextrin water solution in the process for preparing butter of reduced cholesterol content is kept still or undisturbed for 60 minutes to 90 minutes. In an embodiment of the present invention, the process for preparing butter of reduced cholesterol content reduces the cholesterol content from the butter by 80% to 90%.

An embodiment of the present invention provides a butter of reduced cholesterol content.

The fat fraction separates from the skim milk when milk is allowed to stand.

This is known as 'creaming'. The creaming process is used to remove fat from milk in a more concentrated form.

Centrifugal separation is a quicker and more efficient method of separation of fat fraction from milk, leaving less than 0.1 % fat in the separated milk. The separation of cream from milk in the centrifugal separator is based on the fact that when liquids of different specific gravities revolve around the same centre at the same distance with the same angular velocity, a greater centrifugal force is exerted on the heavier liquid than on the lighter one. Milk is regarded as two liquids of different specific gravities, the serum and the fat.

In separation, milk is introduced into separation channels at the outer edge of the disc stack and it flows inwards. On the way through the channels, solid impurities are separated from the milk and thrown back along the undersides of the discs to the periphery of the separator bowl, where they collect in the sediment space. As the milk passes along the full radial width of the discs, the time passage allows even small particles to be separated. The cream, i.e. fat globules, is less dense than the skim milk and therefore settles inwards in the channels towards the axis of rotation and passes to an axial outlet. The skim milk moves outwards to the space outside the disc stack and then through a channel between the top of the disc stack and the conical hood of the separator bowl. The two components of milk, namely fat (in the form of cream) and Solids Non Fat (SNF) in the form of skim milk are obtained.

To make butter, milk or cream is agitated vigorously at a temperature at which the milk fat is partly solid and partly liquid. Churning efficiency is measured in terms of the time required to produce butter granules and by the loss of fat in the buttermilk. Efficiency is influenced markedly by churning temperature and by the acidity of the milk or cream.

The churning incorporates a large amount of air into the cream as bubbles. The resultant whipped cream occupies a larger volume than the original cream. As agitation continues, the whipped cream becomes coarser. Eventually the fat forms semi-solid butter granules, which rapidly increase in size and separate sharply from the liquid buttermilk. The remainder of the butter-making process consists of removing the buttermilk, kneading the butter granules into a coherent mass.

In considering the mechanism of churning, the factors that are taken into account are: the function of air; the release of stabilising material from the fat globule surface into the buttermilk; the differences in structure between butter and cream; and the temperature dependence of the process.

About one half of the stabilising material is liberated into the buttermilk during churning. It is thought that during churning, the fat globule membrane substance spreads out over the surface of the air bubbles, partly denuding the globules of their protective layer, and that a liquid portion of the fat exudes from the globule and partly or entirely covers the globule, rendering it hydrophobic. In this condition, the globules tend to stick to the air bubbles. Free fat destabilises the foam, causing it to collapse. The partly destabilised globules clinging to the air bubbles thus collect in clusters cemented together by free fat. These clusters appear as butter grains. Cream prepared by mechanical separation is used for butter making. Butter is prepared through batch process in butter churn.

EXAMPLES

The disclosure will now be illustrated with working examples, which is intended to illustrate the working of the invention and not intended to take restrictively to imply any limitations on the scope of the present invention.

EXAMPLE 1

Effect of level of addition of beta cyclodextrin on removal of cholesterol

500kg of cream containing 35% milk fat was taken as starting material. Beta cyclodextrin was dissolved in 40 litres of water at an amount of 5%, 6%, 7% and 8% by weight of total fat content in the cream, respectively. The calculated amount of beta cyclodextrin dissolved in 40 litres of water was added to the cream at temperature preferably not greater than 25°C, more preferably from 12 ° C to 25 ° C and most preferably from 15°C to 25°C. The cream-beta cyclodextrin water solution mixture was stirred gently. The mixture was then agitated gently and held still at temperature between 15°C to 25°C, for preferably not greater than 90 minutes, more preferably from 30 to 90 minutes and most preferably from 60 to 90 minutes. The cream was then pumped into the butter churn where it was churned to prepare butter. The butter milk along with cholesterol-beta cyclodextrin complex was separated from butter. After separation of first buttermilk from the churn, the butter was washed again with pasteurized water to remove milk SNF (solids non fat) remaining along with the remaining cholesterol-beta cyclodextrin complex.

Table 1 shows the percentage of cholesterol removed depending on the amount of beta cyclodextrin added to the cream.

Table 1 : Effect of level of addition of Beta cyclodextrin on removal of cholesterol

It was concluded that level of addition of beta cyclodextrin affects the removal of cholesterol from cream while butter manufacturing. The maximum % removal of cholesterol was obtained when amount of beta cyclodextrin was 8% by weight of total fat content in the cream. EXAMPLE 2

Effect of temperature of cream in removal of cholesterol

500 kg cream containing about 35% milk fat was taken as starting material. Beta cyclodextrin was dissolved in 40 litres of water at an amount of 7% to 8% by weight of total fat content in the cream. The calculated amount of cyclodextrin dissolved in 40 litres of water is added to cream. The cream-beta cyclodextrin water solution mixture was stirred gently. The mixture was then agitated gently and held still at variable temperatures ( 12 ° C, 16°C, 22°C and 30 ° C) for preferably not greater than 90 minutes, more preferably from 30 to 90 minutes and most preferably from 60 to 90 minutes. The cream was then pumped into the butter churn where it was churned to prepare butter. The butter milk along with cholesterol-beta cyclodextrin complex was separated from butter. After separation of first buttermilk from the churn, the butter was washed again with pasteurized water to remove milk SNF (solids non fat) remaining along with the remaining cholesterol-beta cyclodextrin complex.

Table 2 shows the percentage of cholesterol removed when mixture of milk cream and beta cyclodextrin water solution was agitated at different temperatures.

Table 2: Effect of temperature of cream in binding with beta cyclodextrin on removal of cholesterol

It was concluded that temperature affects the binding of cream with beta cyclodextrin during the holding (keeping still) of their mixture. The maximum % removal of cholesterol was obtained when the cream-beta cyclodextrin water solution mixture was held at 16°C.

EXAMPLE 3

Effect of milk fat level in cream

500 kg of cream with variable levels of milk fat % was taken as starting material. The variable levels of milk fat % in cream were 30, 35, 40 and 45, respectively. Beta cyclodextrin was dissolved in 40 litres of water at an amount of 7% to 8% by weight of total fat content in the cream. The calculated amount of beta cyclodextrin dissolved in 40 litres of water is added to cream. The cream-beta cyclodextrin water solution mixture was stirred gently. The mixture was then held still for preferably not greater than 90 minutes, more preferably from 30 to 90 minutes and most preferably from 60 to 90 minutes at temperature most preferably in the range of 15°C to 25°C. The cream was then pumped into the butter churn where it was churned to prepare butter. The butter milk along with cholesterol-beta cyclodextrin complex was separated from butter. After separation of first buttermilk from the churn, the butter was washed again with pasteurized water to remove milk SNF (solids non fat) remaining along with the remaining cholesterol-beta cyclodextrin complex. Table 3 shows the percentage of cholesterol removed when variable amount of milk fat was present in the cream.

Table 3: Effect of level of milk fat % in cream on removal of Cholesterol

It was concluded that the level of milk fat % in cream also affects the level of removal of cholesterol from cream while butter manufacturing. The maximum % removal of cholesterol was obtained when milk fat % in cream was 30.

EXAMPLE 4

Effect of holding period (keeping still) during treatment and agitation

500 kg cream containing about 30 % milk fat was taken as starting material. Beta cyclodextrin was dissolved in 40 litres of water at an amount of 7% to 8% by weight of total fat content in the cream. The calculated amount of beta cyclodextrin dissolved in 40 litres of water was added to cream at temperature most preferably from 15°C to 25°C and was stirred gently. The mixture was then agitated gently and held still at variable holding time of 30 minutes, 45 minutes, 60 minutes and 90 minutes respectively. The cream was then pumped into the butter churn where it was churned to prepare butter. The butter milk along with cholesterol-beta cyclodextrin complex was separated from butter. After separation of first buttermilk from the churn, the butter was washed again with pasteurized water to remove milk SNF (solid non fat) remaining along with the remaining cholesterol-beta cyclodextrin complex. Table 4 shows the percentage of cholesterol removed after variable holding period during agitation.

Table 4: Effect of holding period during agitation on removal of Cholesterol

The holding period during agitation also affects the level of removal of cholesterol from cream while butter manufacturing. The maximum % removal of cholesterol was obtained when holding time of cream-beta cyclodextrin water solution mixture was 90 minutes.

EXAMPLE 5

Effect of variable number of washings of butter

500 kg of cream containing about 30 % milk fat was taken as starting material. Beta cyclodextrin was dissolved in 40 litres of water at an amount of 7 % to 8 % by weight of total fat content in the cream. The calculated amount of beta cyclodextrin dissolved in 40 litres of water is added to cream at temperature most preferably from 15°C to 25°C and was stirred gently. The mixture was then held still for preferably not greater than 90 minutes, more preferably from 30 to 90 minutes and most preferably from 60 to 90 minutes. The cream was then pumped into the butter churn where it was churned to prepare butter. The butter milk along with cholesterol-beta cyclodextrin complex was separated from butter. After separation of first buttermilk from the churn, the butter was washed again with pasteurized water to remove milk SNF (solids non fat) along with the remaining cholesterol-beta cyclodextrin complex. In another experiment, the butter was washed second time with pasteurized water to remove traces of remaining milk SNF. Table 5 shows the percentage of cholesterol removed from butter after variable number of washings with water.

Table 5: Effect of washings of butter with water on removal of cholesterol

The different number of washings of butter with water also affects the level of removal of cholesterol while butter manufacturing. The maximum % removal of cholesterol was obtained when butter after separation of first buttermilk from the churn, was given a single wash with pasteurized water as compared to double wash. ADVANTAGES

The previously described versions of the subject matter and its equivalent thereof have many advantages, including those which are described below.

The advantage of the present invention allows for preparation of butter of reduced cholesterol content. The removal of cholesterol from butter is achieved with very high efficiency without affecting quality of product in terms of flavour and consistency. Another advantage of the present invention is that unlike other processes of preparation of butter, there is no necessity to homogenise the milk or cream. Un- homogenised cream can be used to convert to butter through butter churn. Yet another advantage of using the process is that there about is 85% to 90% removal of cholesterol from the butter. Another advantage of the process of invention is that it is economical as no extreme temperature conditions are required. Also the usage of beta cyclodextrin is minimal in the process of present invention.

All these provide extra advantages in terms of consumption of butter manufactured by the process of invention. Reduced cholesterol consumption can reduce risk of cardiovascular diseases by up to 42%. Low cholesterol diet can lower LDL

(Low-density lipoprotein) cholesterol levels, increase HDL (High-density lipoprotein) levels and improve blood circulation.

Although the subject matter has been described in considerable detail with reference to certain preferred embodiments thereof, other embodiments are possible. As such, the spirit and scope of the appended claims should not be limited to the description of the preferred embodiment contained therein.