Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt

Journal of Dairy Science

Volumn 93, Issue 2, 2010, Pages 801-807

  Hanson, A L ^a   Metzger, L E ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Dairy product; Fortification; Stability; Vitamin D

Indexed keywords

VITAMIN D; YOGHURT;

ANIMAL; ARTICLE; CACAO; DIET SUPPLEMENTATION; FOOD HANDLING; HEAT; HUMAN; MILK; STANDARD; STRAWBERRY; TASTE; TIME;

ANIMALS; CACAO; FOOD HANDLING; FOOD, FORTIFIED; FRAGARIA; HOT TEMPERATURE; HUMANS; MILK; TASTE; TIME FACTORS; VITAMIN D; YOGURT;

FRAGARIA X ANANASSA;

EID: 77949296039     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2694     Document Type: Article

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