title: Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk.
abstract: The technological challenge related to cheese fortification with vitamin D is the loss of a large proportion of vitamin D during the wheying-off step. The use of ultrafiltration (UF) to concentrate the milk before vitamin D enrichment and cheese manufacturing could be a way to reduce the volume of whey and consequently the vitamin D losses in cheese whey. Control (1.0×) and concentrated milks (1.4× and 1.8×) were fortified with vitamin D at a concentration of 450 IU per gram of milk. The 1.8× cheese milk concentration reduced slightly the vitamin D loss during the draining step (19.8%) compared with the control cheese (25.5%) and vitamin D remained stable during Cheddar cheese processing and ripening.
authors.affiliation: Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 boul. Casavant Ouest, St-Hyacinthe QC, Canada, J2S 8E2; Institut sur la Nutrition et les Aliments Fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, QC, Canada, G1V 0A6.
authors.forename: Jonathan
authors.initials: J
authors.lastname: Boivin-Piché
authors.affiliation: Institut sur la Nutrition et les Aliments Fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, QC, Canada, G1V 0A6. Electronic address: Jean-Christophe.Vuillemard@fsaa.ulaval.ca.
authors.forename: Jean-Christophe
authors.initials: JC
authors.lastname: Vuillemard
authors.affiliation: Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 boul. Casavant Ouest, St-Hyacinthe QC, Canada, J2S 8E2; Institut sur la Nutrition et les Aliments Fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, QC, Canada, G1V 0A6.
authors.forename: Daniel
authors.initials: D
authors.lastname: St-Gelais
mesh_terms: D000818:Animals; D002611:Cheese; D005511:Food Handling; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins; D014462:Ultrafiltration; D014807:Vitamin D
chemical_list: D008894:Milk Proteins; D014807:Vitamin D
keywords: Cheddar; retention; stability; ultrafiltration; vitamin D