A method was developed to determine vitamin D 3 in milk. It includes saponification, solid phase extraction and HPLC. Recovery of added vitamin D 3 was 93%. Vitamin D 3 concentrations in commercial milks were variable. Stability studies showed that on exposure to light, there was a slight loss of vitamin D 3 from fortified milk. Air exposure did not affect stability in milk. Upon standing there was some stratification of the vitamin in milk containers with slightly more vitamin D 3 in the top layer of milk than at the bottom.
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RENKEN et al. (1993) studied this question.
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