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Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses
Dennis Wagner1, Dérick Rousseau, Gloria Sidhom
1Department of Nutritional Sciences, University of Toronto, 150 College Street, Toronto, Ontario M5S 3E2, Canada. dennis.wagner@utoronto.ca
Journal of Agricultural and Food Chemistry
|August 14, 2008
Summary
Fortifying natural hard cheeses with vitamin D3 is feasible. Vitamin D3 is stable during cheese processing, ripening, and heating, making Cheddar and low-fat cheeses suitable for vitamin D fortification.
Area of Science:
- Food Science
- Nutritional Science
- Dairy Technology
Background:
- Widespread vitamin D insufficiency necessitates food fortification.
- Natural hard cheeses are a potential vehicle for vitamin D fortification.
Purpose of the Study:
- To assess the feasibility of vitamin D3 fortification in natural hard cheeses.
- To evaluate vitamin D3 recovery, distribution, retention, and stability in fortified Cheddar and low-fat cheeses.
Main Methods:
- Industrial-scale fortification of Cheddar and low-fat cheeses with vitamin D3.
- Analysis of vitamin D3 recovery, distribution, and stability during processing, ripening (1 year at 3-8°C), and heat treatment (232°C for 5 min).
- Assessment of the impact of fortification on cheese yield, composition, and flavor.
Main Results:
- Vitamin D3 recovery was 91% in Cheddar and 55% in low-fat cheese, with the remainder in whey.
- Vitamin D3 showed uniform distribution within the cheese blocks.
- No degradation of vitamin D3 occurred during processing, 1-year ripening, or heat treatment.
- Fortification did not alter Cheddar cheese yield, chemical composition, or flavor.
Conclusions:
- Industrially manufactured Cheddar and low-fat cheeses are suitable matrices for vitamin D3 fortification.
- Fortification offers a viable strategy to enhance vitamin D intake through dairy products.
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