Fortification and Estimation of Vitamin D₃ in Pasteurized Process Cheese

<p>The objectives of this study were to develop a method for the estimation of vitamin D₃ in pasteurized Process cheese using HPLC, and to develop a technique for the fortification of pasteurized Process cheese with vitamin D₃. The method for vitamin D₃ estimation utilized high temperature (70°C for 30 min), alkaline saponification followed by extraction of unsaponifiable matter using petroleum ether: diethyl ether mixture (90: 10 v/v). One-ml silica cartridges were used for intermediate sample clean-up before the extracts were injected into HPLC. The HPLC system included a C₁₀ liquid chromatographic column (4.6 mm i.d. x 15 cm, 5 μm particle size) with UV detection at 254 nm, mobile phase: methanol: acetonitrile (70:30 v/v), injection volume of 100 μI and a flow rate of 1-ml/min. The retention time for vitamin 0 3 was approximately 9 min. A standard curve was prepared for quantification of vitamin D₃in unknown samples. This curve was prepared by adding standard solutions, at six levels of vitamin D₃, to approximately 5 g of unfortified Process cheese samples, which were analyzed using the above procedure. Analysis for each level of vitamin D₃ was replicated 5 times. The areas obtained in each case were adjusted for the area in the control (cheese with no added vitamin D₃) and then plotted against known concentrations of vitamin D₃. The r² obtained for the curve was 0.9722. In the second phase of the study, pasteurized Process cheeses were manufactured with vitamin 03 added at a level of 100 IU per serving (28 g). Vitamin fortificants were commercially available water and fat dispersible forms of vitamin D₃. Suitable dilutions of fortificants were made and added in the cheese cooker with other ingredients. Fortified Process cheeses were evaluated for recovery of vitamin D₃ during cheese manufacture and distribution of vitamin D₃ in the cheese mass. It was found that there was no loss of vitamin D₃ during manufacture of Process cheese and vitamin D₃ was uniformly distributed in the cheeses. Fortified Process cheeses, stored at 21 to 29°C and 4 to 6°C, did not exhibit any loss in vitamin D₃ activity over a 5 mo time period. As Process cheeses are often used as food ingredients and are heat treated to high temperatures for considerable time, stability of vitamin D₃ under such circumstances was also studied. Twenty-five to thirty percent of vitamin D₃ was destroyed under severe heat treatment of 232°C for 5 min. Sensory analysis showed that added vitamin D₃did not exhibit any off-flavor to the Process cheeses.</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis - University Access Only

Discipline thesis:degree_discipline

Dairy Science

Year dc:date.available

2001

Author dc:creator

• Upreti, Praveen

Contributors dc:contributor

• Vikram V. Mistry

• Dairy Science

Statement dc:rights

• <p>In Copyright - Non-Commercial Use Permitted<br /><a href="http://rightsstatements.org/vocab/InC-NC/1.0/">http://rightsstatements.org/vocab/InC-NC/1.0/</a></p>

Language dc:language

en

Repository record dc:identifier

https://openprairie.sdstate.edu/etd/1511

OAI identifier oai:identifier

oai:openprairie.sdstate.edu:etd-2522