loga azimi - Department of Food Science and Technology, Faculty of Sciences, Torbat-e-Heydarieh Branch,Islamic Azad University, Torbat-e-Heydarieh,Iran.
Somayeh Alavi-Rafiee - Department of Food Science and Technology, Faculty of Sciences, Torbat-e-Heydarieh Branch,Islamic Azad University, Torbat-e-Heydarieh,Iran.

The aim of this study is to evaluate the removal of milk cholesterol with beta-Cyclodextrin (ß-CD) in the mixture of milk and soy milk. Soy milk provides excellent nutrition which is highin protein and carbohydrates, but low in fat and cholesterol. Soy milk is also a great milk alternative for people who are lactose intolerant. In this study we used three different level ofsoy milk 0%, 25% and 50%. Flavor, taste, and overall acceptability of the mixture of milk andsoy milk in sensory evaluation were tested and it was shown that 25% of soy milk is acceptable.Currently, the most effective method for reducing cholesterol content in milk is by using beta-Cyclodextrin. This study was carried out to determine optimum conditions of three differentconcentrations (0, 0.25, and 0.5%) of β-Cyclodextrin in reduction of cholesterol in 1.5% fat, homogenized milk by application of β-Cyclodextrin. Individual fatty acid and triglyceridecompositions differ between control milk and milk treated with (ß-CD). β-Cyclodextrin at0.25% with 0% soy milk, and 0.5% with 25% soy milk provided 198.39 and 52.10 mg/kg removal of cholesterol in comparison with control milk. In general, replacing soymilk andadding β -CD had significant effect (p<0.01) on sensory properties and (p<0.05) on chemical properties of cow milk. Based on all the results obtained from this research; we suggest that the optimum conditions for the process are addition of 0.5% β-Cyclodextrin with 25% soy milk.

Milk, Soymilk, β-Cyclodextrin, Cholesterol Removal