Wagner Dennis, Rousseau Dérick, Sidhom Gloria, Pouliot Michel, Audet Pierre, Vieth Reinhold
Department of Nutritional Sciences, University of Toronto, 150 College Street, Toronto, Ontario M5S 3E2, Canada.
J Agric Food Chem. 2008 Sep 10;56(17):7964-9. doi: 10.1021/jf801316q. Epub 2008 Aug 13.
Considering the widespread insufficiency of vitamin D, the fortification of additional foods with vitamin D is warranted. The objective of this research was to assess the feasibility of vitamin D3 fortification in natural hard cheeses. We examined the recovery, distribution, long-term retention, and heat stability of the vitamin in industrially made fortified Cheddar and low-fat cheeses. The results indicated that the vitamin D3 did not degrade during processing, over 1 year of ripening (3-8 degrees C), or after thermal treatment at 232 degrees C for 5 min. Vitamin D3 recovery in the fortified Cheddar and low-fat cheeses were, respectively, 91 and 55% of the vitamin D3 added to the milk used to make each cheese. The remaining vitamin D3 was entrained in the whey. The vitamin D3 was uniformly distributed throughout the blocks of cheese. The fortification process did not alter the yield, chemical composition, or flavor of the Cheddar cheese. We conclude that industrially manufactured Cheddar and low-fat cheeses are suitable for vitamin D3 fortification.
鉴于维生素D普遍缺乏，有必要在更多食物中强化维生素D。本研究的目的是评估在天然硬奶酪中强化维生素D3的可行性。我们检测了工业化生产的强化切达干酪和低脂奶酪中维生素的回收率、分布情况、长期留存率以及热稳定性。结果表明，维生素D3在加工过程中、长达1年的成熟过程（3-8摄氏度）中或在232摄氏度热处理5分钟后均未降解。强化切达干酪和低脂奶酪中维生素D3的回收率分别为用于制作每种奶酪的牛奶中添加的维生素D3的91%和55%。其余的维生素D3随乳清流失。维生素D3均匀分布于整块奶酪中。强化过程未改变切达干酪的产量、化学成分或风味。我们得出结论，工业化生产的切达干酪和低脂奶酪适合强化维生素D3。
