Vitamin D 3 fortification and quantification in processed dairy products

Abstract

The purpose of this research was to examine the fortification and retention of vitamin D 3 added to lab-scale Cheddar cheese-like matrix, yogurt and ice cream, using two means of incorporation: pre-dissolved crystalline vitamin D 3 and emulsified vitamin D 3. 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 D 3 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 D 3 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 D 3 fortification.