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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 (English)In: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 13, no 2-3, 101-109 p.Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
2003. Vol. 13, no 2-3, 101-109 p.
Keyword [en]
vitamin B-12 retention, radio protein-binding assay, fermented dairy products, method validation
National Category
Food Science
Research subject
Natural Science
Identifiers
URN: urn:nbn:se:lnu:diva-61258DOI: 10.1016/S0958-6946(02)00146-2ISI: 000181502000003OAI: oai:DiVA.org:lnu-61258DiVA: diva2:1081604
Available from: 2017-03-14 Created: 2017-03-14 Last updated: 2017-11-29Bibliographically approved

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Witthöft, Cornelia M.

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  • apa
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  • vancouver
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  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf