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Vitamin A fortification of cottage cheese

R. P. Dorai, M. M. Habibulla Khan

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Abstract

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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What this paper is about

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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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

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.

Key concepts: Fortification, Vitamin, Food science, Food fortification, Chemistry, Micronutrient, Biochemistry, Organic chemistry

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