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Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme Treatment
Author(s) -
Johnston K.E.,
Dirienzo D.B.,
Tamura T.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10683.x
Subject(s) - lactobacillus casei , food science , lactobacillus , extraction (chemistry) , population , chemistry , folic acid , medicine , chromatography , fermentation , environmental health
Folate contents of a total of 210 dairy products, including milk, yogurt, ice cream, sherbet, frozen yogurt, pudding, sour cream and cheese, were measured by Lactobacillus casei microbiological assay after the extraction using trienzyme treatment. These values are compared with those using traditional folate conjugase treatment alone and those in previously published food tables. Folate contents by the method using trienzyme treatment were uniformly higher than those using the traditional method and the published contents. To our knowledge, the values published here are the largest collection of folate content of dairy products and can be used to accurately assess dietary folate intake in the general population.