Systems and methods for producing reduced cholesterol dairy products

Abstract

A reduced cholesterol cream that is 100% free of nondairy additives has a cholesterol content of from about 40 mg to 110 mg cholesterol per 100 g of cream having a 36% fat content.

1 . A reduced cholesterol cream that is 100% free of nondairy additives and having a cholesterol content of from about 40 mg to 110 mg cholesterol per 100 g of cream having a 36% fat content. 
     
     
         2 . The reduced cholesterol cream of  claim 1 , prepared by a method comprising:
 pressurizing whole milk;   shearing the pressurized whole milk;   separating the sheared whole milk into the reduced cholesterol cream and a skim milk;   wherein the method is performed without the addition of non-dairy additives.   
     
     
         3 . The reduced cholesterol cream of  claim 2 , wherein the method is conducted at ambient temperature. 
     
     
         4 . The reduced cholesterol cream of  claim 2 , wherein the method is conducted at about 60° F. to 190° F. 
     
     
         5 . The reduced cholesterol cream of  claim 2 , wherein the method is conducted at about 105° F. 
     
     
         6 . The reduced cholesterol cream of  claim 2 , wherein the method is conducted at about 167° F. 
     
     
         7 . The reduced cholesterol cream of  claim 2 , wherein the whole milk is pressurized from about 200 psi to 2400 psi. 
     
     
         8 . The reduced cholesterol cream of  claim 2 , wherein the whole milk is pressurized from about 400 psi to 1800 psi. 
     
     
         9 . The reduced cholesterol cream of  claim 2 , wherein the shearing is performed at a rate of about 0.01 to 0.24 inches of clearance. 
     
     
         10 . The reduced cholesterol cream of  claim 2 , wherein the shearing is performed with a homogenizer, a shear mixer, a shear pump, an ultrasonic processor, or a colloid mill. 
     
     
         11 . The reduced cholesterol cream of  claim 2 , the method further comprising a hold time prior to the separating. 
     
     
         12 . The reduced cholesterol cream of  claim 2 , wherein the hold time is from about 1 minute to 1 hour. 
     
     
         13 . The reduced cholesterol cream of  claim 2 , wherein the whole milk is heated to about 30° F. to 190° F. prior to shearing. 
     
     
         14 . The reduced cholesterol cream of  claim 2 , wherein the whole milk is heated to about 167° F. prior to shearing. 
     
     
         15 . The reduced cholesterol cream of  claim 2 , wherein the sheared whole milk comprises a particle size of about 0.04 microns to 0.10 microns. 
     
     
         16 . The reduced cholesterol cream of  claim 2 , wherein the reduced cholesterol cream is reduced in cholesterol when compared to a cream prepared without pressurizing and shearing. 
     
     
         17 . The reduced cholesterol cream of  claim 2 , wherein the skim milk is increased in cholesterol when compared to a skim milk prepared without pressurizing and shearing. 
     
     
         18 . The reduced cholesterol cream of  claim 2 , the method further comprising repeating the method with the skim milk comprising:
 pressurizing the skim milk;   shearing the skim milk;   separating the sheared skim milk into a second cream and a second skim milk.   
     
     
         19 . The reduced cholesterol cream of  claim 2 , wherein the non-dairy additives are oils, carbon dioxide, cyclodextrins, sugars, silica, or carbonaceous materials. 
     
     
         20 . A whipping cream, wherein 100 g of the whipping cream having a 37% fat content has a cholesterol content of about 50 mg to 115 mg.