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Food Science

2010

College of Saint Benedict and Saint John's University

Articles 1 - 1 of 1

Full-Text Articles in Life Sciences

Evaluation Of Increased Vitamin D Fortification In High-Temperature, Short-Time–Processed 2% Milk, Uht-Processed 2% Fat Chocolate Milk, And Low-Fat Strawberry Yogurt, Alexa L. Hanson, Lloyd E. Metzger Jan 2010

Evaluation Of Increased Vitamin D Fortification In High-Temperature, Short-Time–Processed 2% Milk, Uht-Processed 2% Fat Chocolate Milk, And Low-Fat Strawberry Yogurt, Alexa L. Hanson, Lloyd E. Metzger

Nutrition Faculty Publications

The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)–processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% fat chocolate milk, and low-fat strawberry yogurt were manufactured. Each of the 3 replicates for all products contained a control (no vitamin D fortification), a treatment group with 100 IU vitamin D/serving (current level of vitamin D fortification), and a ...