Vitamin d content in cheese
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Vitamin D Content in Cheese: Natural Levels and Fortification
Natural Vitamin D Levels in Cheese
Most traditional cheeses contain very low levels of naturally occurring vitamin D. The vitamin D content in unfortified cheese is generally not enough to meet daily requirements, which is why fortification is being explored as a public health strategy to address widespread vitamin D deficiency 124.
Fortification Methods and Vitamin D Retention in Cheese
Researchers have developed several methods to fortify cheese with vitamin D, including direct addition of vitamin D3 oil, use of emulsions, and encapsulation in liposomes. These methods have been tested in various cheese types such as white cheese, Cheddar, Gouda, ricotta, burrata, giuncata, and processed cheeses 12345678+2 MORE.
- Direct Addition and Emulsions: Adding vitamin D3 directly to milk or as an oil-in-water emulsion before cheese production results in high retention rates, often above 80% in the final cheese product 157.
- Encapsulation: Entrapping vitamin D in liposomes can increase retention in cheese curd, with some studies reporting up to 61.5% retention, though stability may decrease after several months of ripening .
- Uniform Distribution: Fortified vitamin D is generally distributed evenly throughout the cheese, regardless of the fortification method 24810.
Vitamin D Content Achieved in Fortified Cheeses
- White Cheese: Fortified Turkish white cheese contained about 6.9 µg (276 IU) of vitamin D3 per 100g .
- Italian Cheeses: Fortified giuncata and burrata cheeses reached 0.48 µg/g and 0.32 µg/g of vitamin D3, respectively, with high stability during storage .
- Ricotta Cheese: Fortified ricotta achieved a mean level of 41.4 µg/100g, with vitamin D3 remaining stable throughout shelf life .
- Gouda-Type Cheese: Enriched Gouda-type cheese provided 5.7 µg of vitamin D3 per 60g serving, which was effective in improving vitamin D status in postmenopausal women .
- Cheddar and Processed Cheeses: Cheddar cheese can be fortified to contain 280 IU per 28g serving, and process cheese can be fortified to 100 IU per 28g serving, with good stability and no significant loss during storage 57810.
Stability and Sensory Impact of Vitamin D Fortification
- Stability: Vitamin D3 is stable in cheese during processing, storage, and even after heating, though some loss (25–30%) can occur at very high temperatures (e.g., oven heating at 232°C) 4810.
- Flavor and Texture: Fortification does not significantly alter the flavor, texture, or sensory qualities of cheese, making it acceptable to consumers 12710.
Bioavailability and Health Impact
- Bioavailability: Vitamin D in fortified cheese is bioavailable, meaning it is effectively absorbed by the body. Both young and older adults absorb vitamin D from cheese similarly, and absorption from cheese can be better than from water-based supplements .
- Health Benefits: Regular consumption of vitamin D-fortified cheese can improve vitamin D status and may help reduce bone loss in populations at risk, such as postmenopausal women .
Conclusion
Cheese naturally contains very little vitamin D, but fortification strategies have proven effective in increasing its vitamin D content without affecting taste or texture. Fortified cheeses can provide a stable, bioavailable source of vitamin D, supporting public health efforts to reduce vitamin D deficiency 12345678+2 MORE.
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