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Article: Estimation and fortification of Vitamin D(3) in pasteurized process cheese
- Article from:
- Journal of Dairy Science
- Article date:
- December 1, 2002
- Author:
CopyrightCopyright American Dairy Science Association Dec 2002. Provided by ProQuest LLC. (Hide copyright information)
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Estimation and Fortification of Vitamin D^sub 3^ in Pasteurized Process Cheese1
ABSTRACT
The objective of this study was to develop methods for the estimation and fortification of vitamin D^sub 3^ in pasteurized Process cheese. Vitamin D^sub 3^ was estimated using alkaline saponification at 70 deg C for 30 min, followed by extraction with petroleum ether:diethyl ether (90:10 vol/vol) and HPLC. The retention time for vitamin D^sub 3^ was approximately 9 min. A standard curve with a correlation coefficient of 0.972 was prepared for quantification of vitamin D^sub 3^ in unknown samples. In the second phase of the study, pasteurized Process cheeses fortified with commercial water- or ...