Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk

被引：6

作者：

Boivin-Piche, Jonathan ^{[1
,2
]}

Vuillemard, Jean-Christophe ^{[2
]}

St-Gelais, Daniel ^{[1
,2
]}

机构：

[1] Agr & Agri Food Canada, Ctr Food Res & Dev, 3600 Boul Casavant Ouest, St Hyacinthe, PQ J2S 8E2, Canada

[2] Univ Laval, Inst Nutr & Aliments Fonct, Ctr Rech STELA, Quebec City, PQ G1V 0A6, Canada

来源：

JOURNAL OF DAIRY SCIENCE | 2016年 / 99卷 / 06期

关键词：

vitamin D; retention; stability; Cheddar; ultrafiltration; PROTEIN STANDARDIZATION; RETENTATE POWDERS; FORTIFICATION; ULTRAFILTRATION; MANUFACTURE; STABILITY; QUANTIFICATION;

D O I：

10.3168/jds.2015-10567

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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 (1.0x) and concentrated milks (1.4x and 1.8x) were fortified with vitamin D at a concentration of 450 IU per gram of milk. The 1.8x 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.

引用

页码：4140 / 4145

页数：6

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