Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception

摘要

Currently, dietary guidelines for vitamin D consumption are under review, considering new information that >50% of the US population is vitamin D deficient, and may lead to a recommendation of a higher dietary intake of this vitamin. Vitamin D fortification of cheese aims to improve the current availability of fortified dairy foods beyond liquid milk. However, cheese is susceptible to undesirable flavor changes during long-term cheese ripening, and cheese bacteria and enzymes may degrade added vitamins. To test the retention of vitamin D_3 in Cheddar cheese curd, cheese milk was fortified initially during manufacture at a level of 150 Ill/serving, using commercial sources that contained vitamin D_3 in powder, oil, or emulsion form, with and without homogenization of the fortified milk. When fortification was done directly to the cheese milk, we found that more than 80% vitamin D_3 was retained in cheese curd, irrespective of homogenization or form of fortification. Further, Cheddar cheese was fortified with the emulsion form of vitamin D_3 directly in cheese milk at 200 and 400 IU/serving to test stability and flavor changes. Vitamin D_3 fortified in this manner was stable for up to 9 mo in Cheddar cheese. Consumer acceptance and descriptive analysis of flavor profiles of cheese were also conducted and showed that vitamin D_3 fortified cheeses were equally liked by consumers, and cheese taste and flavor remained unaltered with vitamin D_3 addition even after aging for 9 mo.