Cholesterol is essential in small concentrations but can lead to heart disease and artery hardening when eaten excessively. The Association of Official Analytical Chemists (AOAC) and the International Dairy Federation (IDF) both have official analytical methods for measuring how much cholesterol is in general foods or milk respectively, but apparently both of these methods fall short when it comes to measuring cholesterol levels in milk containing confectioneries, e.g. cream pies, cream sandwich biscuits and chocolate bars.
Now researchers from Korea have come up with a rapid method using ultra performance liquid chromatography. They hope their method, which significantly decreased sample pretreatment and analysis time, while still accurately determining cholesterol levels, will be used worldwide for analysis of milk containing confectionery.
The paper is published in the August edition of the European Journal of Lipid Science and Technology