Influence of Microwaving and Conventional Heating of Milk on Cholesterol Contents and Cholesterol Oxides Formation

Saqer M. Herzallah

The effect of Microwaving and heating treatments (pasteurization and boiling) of milk on cholesterol content and cholesterol oxides formation were studied and evaluated. The 7-ketocholesterol were not detected (ND) in all raw milk samples. On the contrary, heating milk led to formation of cholesterol oxidation products (COPs), mostly, 7- ketocholesterol in different quantities. UHT milk prepared from milk powder heated at 140±1.0^oC for 4 sec was found to have the highest value of 7-ketocholesterol (80.97ugg^-1), followed by microwave heated milk for 5 min (50.29ugg^-1), whereas the lowest value was in milk pasteurized at 85±1.0^oC for 16 sec (2.163 ugg^-1).