Vitamin A Fortification of Cottage Cheese

被引：0
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作者：
Palani, Dorai, R.
Habibulla, Khan, M.M.D.
机构：
[1] Department of Dairy Science, Vet. College and Research Institute, Namakkal-637 001, India
[2] Department of Extension Education, Tamil Nadu Vet. and Anim. Sci. Univ., Chennai-600 051, India
来源：
Journal of Food Science and Technology | 2000年 / 37卷 / 05期
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摘要：
Vitamin A fortification of cottage cheese -was carried out and its retention after a storage period of 2 weeks at 7°C was assessed. Water soluble concentrate of vitamin A in the form of vitamin A palmitate was used at various levels. The vitamin A content was found to be fairly stable after fortification during the storage period. Fortification procedure, however, did not affect the sensory qualities and are equally acceptable to that of the control.
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页码：523 / 524
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