Oxysterols in High-Fat Products

Nielsen et al. (1996b) reported significant accumulation of OS in dairy spreads compared to butter. The concentration of OS was 4 times higher in dairy spreads than in butter after storage at 4°C for 13 weeks, and 7-keto was the dominant oxidation product, at 1.3 and 5.7 pg/g lipid in the stored butter and dairy spread, respectively. This difference in stability is undoubtedly related to the high content of PUFA in dairy spreads. 

Butter and ghee are also known to contain a high level of conjugated linoleic acid (CLA) (Sserunjogi et al., 1998), and the content of this compound in ghee can be increased up to fivefold from the base level by increasing the 

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