PRODUCTION OF TURKISH NON-BRINED WHITE CHEESE FORTIFIED WITH VITAMIN D3
Keywords:
Functional food, Traditional food, Vitamin D fortification
Abstract
Vitamin D deficiency is a prevalent issue, particularly in developing countries, and fortifying foods with vitamin D is an essential strategy to enhance public health. Enriching white cheese with vitamin D3 presents an appealing option for consumers, especially for infants who require vitamin D supplementation. This study aimed to optimize the white cheese production process by directly adding commercial non-emulsified vitamin D3 oil to pasteurized milk and quantifying the resulting vitamin D3 content in the cheese. Traditional white cheese was produced to achieve a final concentration of 10 µg (400 IU) of vitamin D3. Using the HPLC-UV method, we compared the fortified cheese to a non-fortified control group regarding vitamin D3 content. A 5-point scoring test and microbiological analyses were also conducted. The analysis revealed that the fortified cheese contained 6.9 µg (276 IU)/100g of vitamin D3, with no statistically significant differences observed in sensory evaluation or microbiological safety between the two groups. Consequently, our findings suggest that vitamin D3-fortified cheeses can effectively contribute to meeting daily vitamin D requirements. This research highlights the potential for developing cheeses with specified vitamin D content and represents a significant advancement in functional food production, promoting public health.
References
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7. Buttriss, J., and Lanham-New, S. (2020). Is a vitamin D fortification strategy needed? Nutrition Bulletin, 45(2), 115-130. https://doi.org/10.1111/nbu.12430
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10. Crevier, B., Bélanger, G., Vuillemard, J.-C., and St-Gelais, D. (2017). Production of cottage cheese fortified with vitamin D. Journal of Dairy Science, 100(7), 5212-5216. https://doi.org/10.3168/jds.2016-12308
11. Cui, A., Zhang, T., Xiao, P., Fan, Z., Wang, H., and Zhuang, Y. (2023). Global and regional prevalence of vitamin D deficiency in population-based studies from 2000 to 2022: A pooled analysis of 7.9 million participants. Frontiers in Nutrition, 10, 1070808. https://doi.org/10.3389/fnut.2023.1070808
12. Fisk, C. M., Theobald, H. E., and Sanders, T. A. (2012). Fortified malted milk drinks containing low-dose ergocalciferol and cholecalciferol do not differ in their capacity to raise serum 25-hydroxyvitamin D concentrations in healthy men and women not exposed to UV-B. The Journal of Nutrition, 142(7), 1286-1290. https://doi.org/10.3945/jn.111.156166
13. Ganesan, B., Brothersen, C., and McMahon, D. J. (2011). Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception. Journal of Dairy Science, 94(7), 3708-3714. https://doi.org/10.3168/jds.2010-4020
14. Hendy, S. A., Gamal El Din, A. M., and Awad, R. A. (2023). Production of functional Karish cheese fortified with vitamin D3 in nanoemulsion. Al-Azhar Journal of Agricultural Research. https://doi.org/10.21608/ajar.2023.165487.1095
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18. Mureşan, C. C., Marc, R. A., Semeniuc, C. A., Socaci, A. N., Fărcaş, A., Fracisc, D., Rodica Pop, C., Rotar, A., Dodan, A., and Mureşan, V. (2021). Changes in physicochemical and microbiological properties, fatty acid, and volatile compound profiles of Apuseni cheese during ripening. Foods, 10(2), 258. https://doi.org/10.3390/foods10020258
19. Neill, H. R., Gill, C. I., McDonald, E. J., McRoberts, W. C., and Pourshahidi, L. K. (2023). The future is bright: Biofortification of common foods can improve vitamin D status. Critical Reviews in Food Science and Nutrition, 63(4), 505-521. https://doi.org/10.1080/10408398.2021.1950609
20. Nikooyeh, B., and Neyestani, T. R. (2022). The effects of vitamin D-fortified foods on circulating 25(OH)D concentrations in adults: A systematic review and meta-analysis. British Journal of Nutrition, 127(12), 1821-1838. https://doi.org/10.1017/S0007114521002816
21. Płudowski, P., Kos-Kudła, B., Walczak, M., Fal, A., Zozuliska-Ziółkiewicz, D., Sieroszewski, P., Peregud-Pogorzelski, J., Lauterbach, R., Targowski, T., and Lewiski, A. (2023). Guidelines for preventing and treating vitamin D deficiency: A 2023 update in Poland. Nutrients, 15(3), 695. https://doi.org/10.3390/nu15030695
22. Shieh, A., Chun, R. F., Ma, C., Witzel, S., Meyer, B., Rafison, B., Swinkels, L., Huijs, T., Pepkowitz, S., and Holmquist, B. (2016). Effects of high-dose vitamin D2 versus D3 on total and free 25-hydroxyvitamin D and markers of calcium balance. The Journal of Clinical Endocrinology & Metabolism, 101(8), 3070-3078. https://doi.org/10.1210/jc.2016-1871
23. Sohail, Z., Khan, N., Moazzam, M., Mujahid, S., Sindhu, A., Khan, H., Sohail, N., Afzal, M., Aleena, Zaheer, A., and Ishaq, I. (2023). Perspective chapter: Beyond delicious – The hidden functional benefits of cheese. IntechOpen. https://doi.org/10.5772/intechopen.113047
24. Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C. P., and Lacroix, M. (2015). Enrichment of cheese with vitamin D3 and vegetable omega-3. Journal of Functional Foods, 13, 300-307. https://doi.org/10.1016/j.jff.2015.01.004
25. Tippetts, M., Martini, S., Brothersen, C., and McMahon, D. (2012). Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems. Journal of Dairy Science, 95(9), 4768-4774. https://doi.org/10.3168/jds.2011-5134
26. Toney-Butler, T. J., Nicolas, S., and Wilcox, L. (2023). Dose calculation ratio and proportion method. In: StatPearls. Treasure Island (FL): StatPearls.
27. Tunçtürk, Y., Andiç, S., and Ocak, E. (2010). The effect of homogenization and pasteurization on white cheese and whey composition. GIDA - Journal of Food, 35(5), 339-345. https://doi.org/10.29133/yyutbd.235918
28. Tuorila, H., Huotilainen, A., Lähteenmäki, L., Ollila, S., Tuomi-Nurmi, S., and Urala, N. (2008). Comparison of affective rating scales and their relationship to variables reflecting food consumption. Food Quality and Preference, 19(1), 51-61. https://doi.org/10.1016/j.foodqual.2007.06.007
29. van den Heuvel, E. G., Lips, P., Schoonmade, L. J., Lanham-New, S. A., and van Schoor, N. M. (2023). Comparison of the effect of daily vitamin D2 and vitamin D3 supplementation on serum 25-hydroxyvitamin D concentration (total 25(OH)D, 25(OH)D2, and 25(OH)D3) and importance of body mass index: A systematic review and meta-analysis. Advances in Nutrition, 15, 100133. https://doi.org/10.1016/j.advnut.2023.09.016
30. Wagner, C. L., Greer, F. R., Breastfeeding, S., and Nutrition, C. (2008). Prevention of rickets and vitamin D deficiency in infants, children, and adolescents. Pediatrics, 122(5), 1142-1152. https://doi.org/10.1542/peds.2008-1862
31. Wu, Y., Wang, F., Li, A., Gao, J., Li, B., Sheng, H., Ma, J., and Liao, X. P. (2023). Vitamin D status among infants and children in Shanghai, China: A hospital-based study. Food Science & Nutrition, 11(6), 3111–3120. https://doi.org/10.1002/fsn3.3292
32. Yaman, H., Aykas, D. P., and Rodriguez-Saona, L. E. (2023). Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy. Frontiers in Nutrition, 10, 1107491. https://doi.org/10.3389/fnut.2023.1107491
2. AOAC. (1999). Official methods of analysis (16th ed.). Gaithersburg, MD: AOAC International. Method 992.26, Vitamin D3 (cholecalciferol) in ready-to-feed milk-based infant formula, section 50.1.05.
3. AOAC. (2006). Official methods of analysis (18th ed.). Gaithersburg, MD: AOAC International. Method 2002.05, Determination of vitamin D3 (cholecalciferol) in selected foods, section 45.1.22A.
4. Banville, C., Vuillemard, J., and Lacroix, C. (2000). Comparison of different methods for fortifying Cheddar cheese with vitamin D. International Dairy Journal, 10(5-6), 375-382. https://doi.org/10.1016/S0958-6946(00)00054-6
5. Basedow, K. S. (2022). Knowledge, attitudes, and practices of US-based registered dietitians regarding vitamin D as a key nutrient in public health. University of North Florida.
6. Batacchi, Z., Robinson-Cohen, C., Hoofnagle, A. N., Isakova, T., Kestenbaum, B., Martin, K. J., Wolf, M. S., and De Boer, I. H. (2017). Effects of vitamin D2 supplementation on vitamin D3 metabolism in health and CKD. Clinical Journal of the American Society of Nephrology, 12(9), 1498-1506. https://doi.org/10.2215/CJN.00530117
7. Buttriss, J., and Lanham-New, S. (2020). Is a vitamin D fortification strategy needed? Nutrition Bulletin, 45(2), 115-130. https://doi.org/10.1111/nbu.12430
8. Carrillo-Lopez, L. M., Juarez-Morales, M. G., Garcia-Galicia, I. A., Alarcon-Rojo, A. D., and Huerta-Jimenez, M. (2020). The effect of high-intensity ultrasound on the physicochemical and microbiological properties of Mexican panela cheese. Foods, 9(3), 313. https://doi.org/10.3390/foods9030313
9. Corsello, A., Spolidoro, G. C., Milani, G. P., and Agostoni, C. (2023). Vitamin D in pediatric age: Current evidence, recommendations, and misunderstandings. Frontiers in Medicine, 10, 1107855. https://doi.org/10.3389/fmed.2023.1107855
10. Crevier, B., Bélanger, G., Vuillemard, J.-C., and St-Gelais, D. (2017). Production of cottage cheese fortified with vitamin D. Journal of Dairy Science, 100(7), 5212-5216. https://doi.org/10.3168/jds.2016-12308
11. Cui, A., Zhang, T., Xiao, P., Fan, Z., Wang, H., and Zhuang, Y. (2023). Global and regional prevalence of vitamin D deficiency in population-based studies from 2000 to 2022: A pooled analysis of 7.9 million participants. Frontiers in Nutrition, 10, 1070808. https://doi.org/10.3389/fnut.2023.1070808
12. Fisk, C. M., Theobald, H. E., and Sanders, T. A. (2012). Fortified malted milk drinks containing low-dose ergocalciferol and cholecalciferol do not differ in their capacity to raise serum 25-hydroxyvitamin D concentrations in healthy men and women not exposed to UV-B. The Journal of Nutrition, 142(7), 1286-1290. https://doi.org/10.3945/jn.111.156166
13. Ganesan, B., Brothersen, C., and McMahon, D. J. (2011). Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception. Journal of Dairy Science, 94(7), 3708-3714. https://doi.org/10.3168/jds.2010-4020
14. Hendy, S. A., Gamal El Din, A. M., and Awad, R. A. (2023). Production of functional Karish cheese fortified with vitamin D3 in nanoemulsion. Al-Azhar Journal of Agricultural Research. https://doi.org/10.21608/ajar.2023.165487.1095
15. Kačániová, M., Terentjeva, M., Kunová, S., Nagyová, L., Horská, E., Haščík, P., Kluz, M., and Puchalski, C. (2018). Identification of the Slovak traditional cheese “Parenica” microflora. Acta Agraria Debreceniensis, 227-239. https://doi.org/10.34101/actaagrar/150/1719
16. Kasımoğlu, A., Göncüoğlu, M., and Akgün, S. (2004). Probiotic white cheese with Lactobacillus acidophilus. International Dairy Journal, 14(12), 1067-1073. https://doi.org/10.1016/j.idairyj.2004.04.006
17. Maurya, V. K., Bashir, K., and Aggarwal, M. (2020). Vitamin D microencapsulation and fortification: Trends and technologies. The Journal of Steroid Biochemistry and Molecular Biology, 196, 105489. https://doi.org/10.1016/j.jsbmb.2019.105489
18. Mureşan, C. C., Marc, R. A., Semeniuc, C. A., Socaci, A. N., Fărcaş, A., Fracisc, D., Rodica Pop, C., Rotar, A., Dodan, A., and Mureşan, V. (2021). Changes in physicochemical and microbiological properties, fatty acid, and volatile compound profiles of Apuseni cheese during ripening. Foods, 10(2), 258. https://doi.org/10.3390/foods10020258
19. Neill, H. R., Gill, C. I., McDonald, E. J., McRoberts, W. C., and Pourshahidi, L. K. (2023). The future is bright: Biofortification of common foods can improve vitamin D status. Critical Reviews in Food Science and Nutrition, 63(4), 505-521. https://doi.org/10.1080/10408398.2021.1950609
20. Nikooyeh, B., and Neyestani, T. R. (2022). The effects of vitamin D-fortified foods on circulating 25(OH)D concentrations in adults: A systematic review and meta-analysis. British Journal of Nutrition, 127(12), 1821-1838. https://doi.org/10.1017/S0007114521002816
21. Płudowski, P., Kos-Kudła, B., Walczak, M., Fal, A., Zozuliska-Ziółkiewicz, D., Sieroszewski, P., Peregud-Pogorzelski, J., Lauterbach, R., Targowski, T., and Lewiski, A. (2023). Guidelines for preventing and treating vitamin D deficiency: A 2023 update in Poland. Nutrients, 15(3), 695. https://doi.org/10.3390/nu15030695
22. Shieh, A., Chun, R. F., Ma, C., Witzel, S., Meyer, B., Rafison, B., Swinkels, L., Huijs, T., Pepkowitz, S., and Holmquist, B. (2016). Effects of high-dose vitamin D2 versus D3 on total and free 25-hydroxyvitamin D and markers of calcium balance. The Journal of Clinical Endocrinology & Metabolism, 101(8), 3070-3078. https://doi.org/10.1210/jc.2016-1871
23. Sohail, Z., Khan, N., Moazzam, M., Mujahid, S., Sindhu, A., Khan, H., Sohail, N., Afzal, M., Aleena, Zaheer, A., and Ishaq, I. (2023). Perspective chapter: Beyond delicious – The hidden functional benefits of cheese. IntechOpen. https://doi.org/10.5772/intechopen.113047
24. Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C. P., and Lacroix, M. (2015). Enrichment of cheese with vitamin D3 and vegetable omega-3. Journal of Functional Foods, 13, 300-307. https://doi.org/10.1016/j.jff.2015.01.004
25. Tippetts, M., Martini, S., Brothersen, C., and McMahon, D. (2012). Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems. Journal of Dairy Science, 95(9), 4768-4774. https://doi.org/10.3168/jds.2011-5134
26. Toney-Butler, T. J., Nicolas, S., and Wilcox, L. (2023). Dose calculation ratio and proportion method. In: StatPearls. Treasure Island (FL): StatPearls.
27. Tunçtürk, Y., Andiç, S., and Ocak, E. (2010). The effect of homogenization and pasteurization on white cheese and whey composition. GIDA - Journal of Food, 35(5), 339-345. https://doi.org/10.29133/yyutbd.235918
28. Tuorila, H., Huotilainen, A., Lähteenmäki, L., Ollila, S., Tuomi-Nurmi, S., and Urala, N. (2008). Comparison of affective rating scales and their relationship to variables reflecting food consumption. Food Quality and Preference, 19(1), 51-61. https://doi.org/10.1016/j.foodqual.2007.06.007
29. van den Heuvel, E. G., Lips, P., Schoonmade, L. J., Lanham-New, S. A., and van Schoor, N. M. (2023). Comparison of the effect of daily vitamin D2 and vitamin D3 supplementation on serum 25-hydroxyvitamin D concentration (total 25(OH)D, 25(OH)D2, and 25(OH)D3) and importance of body mass index: A systematic review and meta-analysis. Advances in Nutrition, 15, 100133. https://doi.org/10.1016/j.advnut.2023.09.016
30. Wagner, C. L., Greer, F. R., Breastfeeding, S., and Nutrition, C. (2008). Prevention of rickets and vitamin D deficiency in infants, children, and adolescents. Pediatrics, 122(5), 1142-1152. https://doi.org/10.1542/peds.2008-1862
31. Wu, Y., Wang, F., Li, A., Gao, J., Li, B., Sheng, H., Ma, J., and Liao, X. P. (2023). Vitamin D status among infants and children in Shanghai, China: A hospital-based study. Food Science & Nutrition, 11(6), 3111–3120. https://doi.org/10.1002/fsn3.3292
32. Yaman, H., Aykas, D. P., and Rodriguez-Saona, L. E. (2023). Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy. Frontiers in Nutrition, 10, 1107491. https://doi.org/10.3389/fnut.2023.1107491
Published
2025/01/08
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