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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Vitamin D
3
fortification, quantification, and long-term stability in cheddar and low-fat cheeses
Journal of Agricultural and Food Chemistry, Volume 56, No. 17, Year 2008
Notification
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Description
Considering the widespread insufficiency of vitamin D, the fortification of additional foods with vitamin D is warranted. The objective of this research was to assess the feasibility of vitamin D3 fortification in natural hard cheeses. We examined the recovery, distribution, long-term retention, and heat stability of the vitamin in industrially made fortified Cheddar and low-fat cheeses. The results indicated that the vitamin D3 did not degrade during processing, over 1 year of ripening (3-8°C), or after thermal treatment at 232°C for 5 min. Vitamin D3 recovery in the fortified Cheddar and low-fat cheeses were, respectively, 91 and 55% of the vitamin D3 added to the milk used to make each cheese. The remaining vitamin D3 was entrained in the whey. The vitamin D3 was uniformly distributed throughout the blocks of cheese. The fortification process did not alter the yield, chemical composition, or flavor of the Cheddar cheese. We conclude that industrially manufactured Cheddar and low-fat cheeses are suitable for vitamin D3 fortification. © 2008 American Chemical Society.
Authors & Co-Authors
Wagner, Dennis
Canada, Toronto
University of Toronto
Canada, Toronto
Mount Sinai Hospital of University of Toronto
Rousseau, Dérick
Canada, Toronto
Toronto Metropolitan University
Sidhom, Gloria G.
Egypt, Giza
National Research Centre
Pouliot, Michel
Unknown Affiliation
Audet, Pierre
Unknown Affiliation
Vieth, Reinhold
Canada, Toronto
University of Toronto
Canada, Toronto
Mount Sinai Hospital of University of Toronto
Statistics
Citations: 57
Authors: 6
Affiliations: 4
Identifiers
Doi:
10.1021/jf801316q
ISSN:
00218561