کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5541731 | 1402510 | 2017 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Short communication: Production of cottage cheese fortified with vitamin D
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
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چکیده انگلیسی
The availability of alternative food products fortified with vitamin D could help decrease the percentage of the population with vitamin D deficiency. The objective of this study was to fortify cheese with vitamin D. Cottage cheese was selected because its manufacture allows for the addition of vitamin D after the draining step without any loss of the vitamin in whey. Cream containing vitamin D (145 IU/g of cream) was mixed with the fresh cheese curds, resulting in a final concentration of 51 IU/g of cheese. Unfortified cottage cheese was used as a control. As expected, the cottage cheese was fortified without any loss of vitamin D in the cheese whey. The vitamin D added to cream was not affected by homogenization or pasteurization treatments. In cottage cheese, the vitamin D concentration remained stable during 3 weeks of storage at 4°C. Compared with the control cheese, the cheese fortified with vitamin D showed no effects of fortification on cheese characteristics or sensory properties. Cottage cheese could be a new source of vitamin D or an alternative to fortified drinking milk.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 100, Issue 7, July 2017, Pages 5212-5216
Journal: Journal of Dairy Science - Volume 100, Issue 7, July 2017, Pages 5212-5216
نویسندگان
Benoît Crevier, Gaétan Bélanger, Jean-Christophe Vuillemard, Daniel St-Gelais,