Development of vitamin fortified buttermilk

A high performance liquid chromatograph technique was developed to measure vitamin content. Fortified buttermilk samples were lyophilized and subjected to a hexane extraction procedure. . The extract was cleaned on a Sep-pak silica cartridge and eluted with hexane-ethyl acetate (70:30). The samples were chromatographed through a reverse phase µ-bondapak C₁₈ column with methanolacetonitrile (50:50) as the mobile phase.

Fortified buttermilk and unfortified controls were stored 21 days at 4° and 10° C. An analysis of variance of vitamin stability indicated a significant decrease in concentration due to time. Temperature of storage had an inverse effect. An analysis of variance for pH and TA values showed a significant difference between fortified and control buttermilk samples held under the same conditions of storage. A decline in pH with an accompanying increase in TA was noted in all samples upon storage, particularly in the fortified buttermilk samples.

The results of organoleptic analysis indicated no significant difference between fortified and control buttermilk samples stored under the same conditions.