Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10973280 | Journal of Dairy Science | 2016 | 6 Pages |
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 (1.0Ã) and concentrated milks (1.4Ã and 1.8Ã) were fortified with vitamin D at a concentration of 450 IU per gram of milk. The 1.8Ã 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.
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Authors
Jonathan Boivin-Piché, Jean-Christophe Vuillemard, Daniel St-Gelais,