Estimation and Fortification of Vitamin D3 in Pasteurized Process Cheese

Abstract

The objective of this study was to develop methods for the estimation and fortification of vitamin D3 in pasteurized Process cheese. Vitamin D3 was estimated using alkaline saponification at 70 degrees C for 30 min, followed by extraction with petroleum ether:diethyl ether (90:10 vol/vol) and HPLC. The retention time for vitamin D3 was approximately 9 min. A standard curve with a correlation coefficient of 0.972 was prepared for quantification of vitamin D3 in unknown samples. In the second phase of the study, pasteurized Process cheeses fortified with commercial water- or fat-dispersible forms of vitamin D3 at a level of 100 IU per serving (28 g) were manufactured. There was no loss of vitamin D3 during Process cheese manufacture, and the vitamin was uniformly distributed. No losses of the vitamin occurred during storage of the fortified cheeses over a 9-mo period at 21 to 29 degrees C and 4 to 6 degrees C. There was an approximately 25 to 30% loss of the vitamin when cheeses were heated for 5 min in an oven maintained at 232 degrees C. Added vitamin D3 did not impart any off flavors to the Process cheeses as determined by sensory analysis. There were no differences between the water- and fat-dispersible forms of the vitamin in the parameters measured in fortified cheeses.

Vitamin D3 fortification and quantification in processed dairy products

“…However, the literature reports only one method for the extraction of vitamin D 3 from cheese (Upreti et al, 2002). Whilst Banville et al (2000) conducted research on Cheddar cheese fortification with vitamin D, their extraction technique was not reported.…”

“…For this study, a modified version of the saponification method of Upreti et al (2002) was used to extract vitamin D 3 from the fluid milk and dairy products. First developed for processed cheese products, Upreti et al (2002) based their method on the work of Renken and Warthesen (1993), who estimated vitamin D content in fluid milk.…”

“…All samples were then nitrogen-flushed to minimize vitamin D oxidation (Ball, 1992;Indyk & Woollard, 1984). Thereafter, the tubes were capped, shaken, and transferred to a water bath at 70 1C for 30 min, as per Upreti et al (2002). The tubes were shaken once after 5 min.…”

“…Banville et al (2000) compared different methods for fortifying Cheddar cheese with vitamin D 3 and found that only 40-60% of vitamin D 3 was recovered in the cheese depending on the fortification method used, attributing their extensive losses to lactic acid production and/or oxidation. Upreti et al (2002) examined fortification of pasteurized processed cheese with vitamin D 3 , and reported no loss of vitamin D 3 over 9 months of storage. Only one study has been reported regarding the bioavailability of vitamin D from a fortified dairy product.…”

“…There are two cheese-related studies (Banville, Vuillemard, & Lacroix, 2000;Upreti, Mistry, & Warthesen, 2002). Banville et al (2000) compared different methods for fortifying Cheddar cheese with vitamin D 3 and found that only 40-60% of vitamin D 3 was recovered in the cheese depending on the fortification method used, attributing their extensive losses to lactic acid production and/or oxidation.…”