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Retention of vitamin B-12 during manufacture of six fermented dairy products using a validated radio protein-binding assay
Swedish University of Agricultural Sciences.
Swedish University of Agricultural Sciences.ORCID-id: 0000-0003-0387-4312
Arla Foods Innovation.
Swedish University of Agricultural Sciences.
2003 (Engelska)Ingår i: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 13, nr 2-3, s. 101-109Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

The aim of this work was to study vitamin B-12 retention during manufacture of six fermented dairy products. Careful validation of a commercial radio protein-binding kit showed this assay to be suitable after optimisation of sample pre-treatment and control of the kit for possible matrix effects. In fermented milks, vitamin B-12 concentrations decreased by 40-60%, compared with the starting milk, during storage of the final product at 4degreesC for 14 days, most likely attributed to consumption by starter cultures. In cottage cheese, hard cheeses and blue cheese, 18-56% of the vitamin B-12 originally present in the milk was retained. Removal of the whey fraction was the dominant factor reducing vitamin B-12 retention in cheeses, while the fermentation by starter cultures hardly affected vitamin B-12 concentrations.

Ort, förlag, år, upplaga, sidor
2003. Vol. 13, nr 2-3, s. 101-109
Nyckelord [en]
vitamin B-12 retention, radio protein-binding assay, fermented dairy products, method validation
Nationell ämneskategori
Livsmedelsvetenskap
Forskningsämne
Naturvetenskap
Identifikatorer
URN: urn:nbn:se:lnu:diva-61258DOI: 10.1016/S0958-6946(02)00146-2ISI: 000181502000003OAI: oai:DiVA.org:lnu-61258DiVA, id: diva2:1081604
Tillgänglig från: 2017-03-14 Skapad: 2017-03-14 Senast uppdaterad: 2017-11-29Bibliografiskt granskad

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Witthöft, Cornelia M.

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