Investigation of the sensory characteristics and acceptability of vitamin D3 fortified semi-skimmed milk

In the absence of endogenous synthesis during the winter months, the population is reliant on the few natural dietary sources of vitamin D, as well as fortified foods to maintain their vitamin D status. Whilst the benefits of fortification are well known, little literature exists on the impact of su...

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Bibliographic Details
Published in:	Proceedings of the Nutrition Society 2014, Vol.73 (OCE2)
Main Authors:	Gilkinson, A., Mulhern, M. S., Burns, A. A., Weir, R. R., Pourshahidi, L. K
Format:	Article
Language:	eng
Subjects:	Acceptability Calciferol Cow's milk Diet Fortified foods Lactose Milk R&D Research & development Sensory properties Vitamin D Vitamin D3
Online Access:	Get full text
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Summary:	In the absence of endogenous synthesis during the winter months, the population is reliant on the few natural dietary sources of vitamin D, as well as fortified foods to maintain their vitamin D status. Whilst the benefits of fortification are well known, little literature exists on the impact of such methods on the sensory qualities of cow's milk. [...]the aim of this study was to investigate the sensory characteristics and acceptability of vitamin D3 fortified semi-skimmed milk compared to unfortified shop-bought semi-skimmed milk. Whilst further consumer testing is required, these results do suggest a high consumer acceptability of vitamin D3 fortified milk and highlight the possibility of using milk fortification as a method to improve the vitamin D status of the population.
ISSN:	0029-6651 1475-2719