HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Upreti, P. Articles by Warthesen, J. J. Search for Related Content PubMed PubMed Citation Articles by Upreti, P. Articles by Warthesen, J. J.

Estimation and Fortification of Vitamin D₃ in Pasteurized Process Cheese¹

P. Upreti^*, V. V. Mistry^* and J. J. Warthesen

^* Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007
Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

Corresponding author:
V. V. Mistry; e-mail:
vikram_mistry{at}sdstate.edu.

The objective of this study was to develop methods for the estimation and fortification of vitamin D₃ in pasteurized Process cheese. Vitamin D₃ was estimated using alkaline saponification at 70°C for 30 min, followed by extraction with petroleum ether:diethyl ether (90:10 vol/vol) and HPLC. The retention time for vitamin D₃ was approximately 9 min. A standard curve with a correlation coefficient of 0.972 was prepared for quantification of vitamin D₃ in unknown samples. In the second phase of the study, pasteurized Process cheeses fortified with commercial water- or fat-dispersible forms of vitamin D₃ at a level of 100 IU per serving (28 g) were manufactured. There was no loss of vitamin D₃ during Process cheese manufacture, and the vitamin was uniformly distributed. No losses of the vitamin occurred during storage of the fortified cheeses over a 9-mo period at 21 to 29°C and 4 to 6°C. There was an approximately 25 to 30% loss of the vitamin when cheeses were heated for 5 min in an oven maintained at 232°C. Added vitamin D₃ did not impart any off flavors to the Process cheeses as determined by sensory analysis. There were no differences between the water- and fat-dispersible forms of the vitamin in the parameters measured in fortified cheeses.

Key Words: Process cheese • vitamin D₃ • fortification)

This article has been cited by other articles:

				J. L. Johnson, V. V. Mistry, M. D. Vukovich, T. Hogie-Lorenzen, B. W. Hollis, and B. L. Specker Bioavailability of Vitamin D from Fortified Process Cheese and Effects on Vitamin D Status in the Elderly J Dairy Sci, July 1, 2005; 88(7): 2295 - 2301. [Abstract] [Full Text] [PDF]

				M. S Calvo, S. J Whiting, and C. N Barton Vitamin D fortification in the United States and Canada: current status and data needs Am. J. Clinical Nutrition, December 1, 2004; 80(6): 1710S - 1716S. [Abstract] [Full Text] [PDF]