Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
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 degrees C), or after thermal treatment at 232 degrees 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.
Wagner
Dennis
D
Department of Nutritional Sciences, University of Toronto, 150 College Street, Toronto, Ontario M5S 3E2, Canada. dennis.wagner@utoronto.ca
Rousseau
Dérick
D
Sidhom
Gloria
G
Pouliot
Michel
M
Audet
Pierre
P
Vieth
Reinhold
R
D000818:Animals; D002611:Cheese / Q000032:analysis*; D002762:Cholecalciferol / Q000008:administration & dosage / Q000032:analysis*; D004355:Drug Stability; D005511:Food Handling / Q000379:methods; D005527:Food, Fortified / Q000032:analysis*; D006358:Hot Temperature; D008892:Milk / Q000737:chemistry
D002762:Cholecalciferol