Vitamin A fortification of cottage cheese

被引：0
|
作者：
Dorai, RP [1 ]
Khan, MMH [1 ]
机构：
[1] Vet Coll & Res Inst, Dept Dairy Sci, Namakkai 637001, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2000年 / 37卷 / 05期
关键词：
vitamin A; fortification; cottage cheese; retention; sensory attributes;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Vitamin A fortification of cottage cheese was carried out and its retention after a storage period of 2 weeks at 7 degreesC 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
页数：2
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