Abstract
There is a higher demand for calorie-reduced foods. In the dairy industry, fat is separated to produce low-calorie products and fat-soluble vitamins such as A and D are also removed along with them. There are different factors leading to a significant decrease in people's sun exposure, which has a substantial role in isomerisation of 7-dehydrocholesterol to vitamin D. It seems logical to add vitamin D to dairy products and potentially restore their nutritional value or fortify them to improve vitamin D intakes. The main biological function of vitamin D is to control the absorption, transport and deposition of calcium and, to a lesser extent, phosphorus, which are important in bone mineralisation. Dairy products are the ideal candidates for vitamin D fortification. This article reviews the vitamin D fortification of dairy products including the concepts, fortification methods, sensory properties of final products and storage stability.
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