Reduction of cholesterol content in cream with the use of meso philic dairy cultures

For determining the capability of 5 selected frozen or lyophilized cultures of mesophilic streptococci used in the production of butter for reducing the cholesterol content of creams (30% fat), the creams were acidified to pH of ca. 5.5-5.6, which corresponded to a titrable acidity and plasma acidity of 12.6 - 14.5°SH and 18.5 - 21.3°SH, respectively. Used inocula were characterized by high lipolytic activity as compared to FFA content of non-acidified creams, the increase in FFA concentration ranged from 31 to 42%. The high capacity of the examined inocula for the creation of aroma is also indicated. Diacetyl content for acidified creams ranged from 1.88 to 2.51 mg/dm 3 . After acidification of creams, the cholesterol loss from the medium was 3.7-10%, depending on the inoculum applied. The highest loss of cholesterol was reported upon cream acidification with LD-Culture CH-N-13 inoculum containing strains of Lactococcus lactis ssp. cremoris, Lc. lactis ssp. lactis, Leuconostoc mesenteroides ssp. cremoris and Lc.lactis ssp. lactis biovar diacetylactis, the lowest loss of cholesterol was observed with the similar inoculum LD-Culture CH-N-14. This points to the effect of appropriate arrangement of strains of particular bacterial species on the final result to be achieved.