Vitamin D3 fortification and quantification in processed dairy products

The purpose of this research was to examine the fortification and retention of vitamin D3 added to lab-scale Cheddar cheese-like matrix, yogurt and ice cream, using two means of incorporation: pre-dissolved crystalline vitamin D3 and emulsified vitamin D3. An improved extraction method was developed, which yielded near total recovery from all samples, and in particular, from difficult-to-extract cheese samples. With the cheese, the loss of vitamin D3 into whey was 7–9% (w/w). Storage stability of the vitamin in the cheeses differed: over three months, the emulsified form was more stable than the crystalline form. Conversely, both forms of vitamin D3 were stable in experimental yogurts and ice creams during the expected shelf life of these products. These processed dairy products appear to be suitable for vitamin D3 fortification.