Title of article
Stability of vitamin D3 during spray-drying of milk
Author/Authors
Indyk، نويسنده , , H. and Littlejohn، نويسنده , , V. and Woollard، نويسنده , , D.C.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 1996
Pages
4
From page
283
To page
286
Abstract
High-performance liquid chromatography was used to evaluate the stability of vitamin D3 in milk when subjected to spray-drying. Measured losses through the pasteurisation, high-pressure evaporation and drying processes were demonstrated to be statistically insignificant (P = 0.05). The common practice of overage addition during manufacture of supplemented milk powder formulations is therefore a questionable risk factor to regulatory compliance.
Journal title
Food Chemistry
Serial Year
1996
Journal title
Food Chemistry
Record number
1947192
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