Date of Award:

5-2012

Document Type:

Dissertation

Degree Name:

Doctor of Philosophy (PhD)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Silvana Martini

Committee

Silvana Martini

Committee

Donald J. McMahon

Committee

Marie K. Walsh

Committee

Ilka Nemere

Committee

Stacey B. Hills

Abstract

Megan Tippetts, under the direction of Dr. Silvana Martini at Utah State University, proposes to demonstrate that it is possible to increase the retention of lipid-soluble components (e.g. vitamin D) in a curd matrix (e.g. Cheddar cheese). This project was coordinated with the Western Dairy Center for the initial phase of the project.

The initial phase used vitamin D3 fortified emulsions stabilized with a dairy-based emulsifier. The objective was to determine if vitamin D3 delivered in an emulsion form to the milk before cheesemake would have higher retention in the cheese versus vitamin D3 oil added directly to the milk. The addition of vitamin D3 in an emulsified form to milk before cheesemaking resulted indeed in a higher retention in Cheddar cheese independently of the dairy-based emulsifier used with a retention of approximately 78%.

The second phase of this research was to develop secondary emulsions to increase the retention of lipid-soluble compounds even further. Secondary emulsions are formed by a primary emulsion with the addition of a polar secondary emulsifier layer. The hypothesis is that the secondary emulsifier will interact with the milk proteins during cheesemaking and increase the retention of the fortified oil phase. Secondary emulsions formulated in this research were more stable that the primary emulsions. The same retention of a lipid-soluble component was achieved compared to the primary emulsion, but with half the oil. The use of emulsions to fortify foods could be used in other curd matrices (e.g. yogurt and tofu) and has the potential to be used in other food products.

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30a04d7a7b4aef17ece6da61fee03317

Comments

This work made publicly available electronically on April 12, 2012.

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