AU - R. Sadeh, AU - M. Azar, AU - M. Shahedi, AU - M.T. Mazloomi, TI - Effect of Package Type and Fat Concentration on Vitamin A Losses and Sensory Characteristics of Milk Fortified with Vitamin A PT - JOURNAL ARTICLE TA - JCPP JN - JCPP VO - 11 VI - 41 IP - 41 4099 - http://jcpp.iut.ac.ir/article-1-750-en.html 4100 - http://jcpp.iut.ac.ir/article-1-750-en.pdf SO - JCPP 41 AB  - Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation was conducted in order to rank the samples. ANOVA and Friedman analyses indicated that fat content along with package type had a significant effect on the residue of vitamin A. The loss of vitamin A was significantly higher in 0.5% milk either packed in polymeric pouch or glass bottle. However, besides fat concentration, more vitamin A was lost in glass bottles rather than polymeric pouches. Sensory evaluation showed that milk fortification had no adverse effects on color and flavor of the product. CP - IRAN IN - LG - eng PB - JCPP PG - 357 PT - Research YR - 2007