%0 Journal Article %A R. Sadeh, %A M. Azar, %A M. Shahedi, %A M.T. Mazloomi, %T Effect of Package Type and Fat Concentration on Vitamin A Losses and Sensory Characteristics of Milk Fortified with Vitamin A %J Journal of Water and Soil Science %V 11 %N 41 %U http://jstnar.iut.ac.ir/article-1-750-en.html %R %D 2007 %K Fortification milk, Vitamin A, HPLC, Sensory evaluation., %X 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. %> http://jstnar.iut.ac.ir/article-1-750-en.pdf %P 357-364 %& 357 %! %9 Research %L A-10-2-750 %+ %G eng %@ 2476-3594 %[ 2007