关键词:  , 胆固醇, 胆固醇氧化酶, 乳, 蛋黄

Abstract: Biological approaches for removing cholesterol from foods have become a challenging research objective. Two biological approaches are reciewed in this paper. one is directly bacterial fermentation; the other is use of cholesterol oxidases (ECl. 1. 3. 6). The latter is consideed as a method of great potential to shorten the degradation time and to simplify the degradation products. The enzymatic degradation of cholesterol in egg - yolk or milk is also investigated

Key words:  , Cholesterol Cholesterol oxidase Milk Egg-yolk；