Recovery and stability of vitamin D3 in yogurt
Vitamin D content was largely unaffected during milk acidification and subsequent storage at 4 °C. The recoveries of vitamin D3 in the yogurts compared to the concentration initially added to the milk (50,000 IU kg−1) were 96.6±1.5% and 97.8±1.5% for crystalline and emulsified vitamin D, respectively. There were no significant differences in recovery between the two forms (P>0.05).