FORTIFICATION OF DAIRY PRODUCTS

FORTIFICATION OF DAIRY PRODUCTS

1. Fortification Of Milk and Milk Products Presenter Name : Rittwik Koushik Dash P.I.D No. : 17BSFTH025 Semester : 7 th Stream : B.Sc. Food(Hons.) Technology University : SHUATS, PRAYAGRAJ, U.P

2. CONTENTS Introduction Definition & History Principle of fortification. Fortification with minerals, vitamins, fiber etc. Fortified vs unfortified milk. Advantages & disadvantages. Forecasting of Fortified dairy products in market. Conclusion Reference

3. Introduction : F ortified dairy products are suitable for supplying to children and teenagers with additional minerals that are essential for growth, such as  calcium  and iron. Creamy and solid products such as yoghurt, fromage frais and cream cheese are particularly suitable for fortification . The aim of fortification is to help the population achieve the recommended amounts of nutrients and fortification is often undertaken to address low intakes of a nutrient.

4. Definition and History :- T he addition of nutrients to foods irrespective of whether or not the nutrients were originally present in the food is fortification.  Fortification is a means of improving the nutritional status of a population (or potentially a sub-population). Foods are fortified by law. Vitamin D fortification of milk and milk products began in the 1930s. The fortification of milk with vitamin A, which was initiated in the 1940s (Public Health Service 1940). Fortified Dairy Products

5. Principle of Fortification :- The demand for the food should be constant and unaffected by fortification. Fortification should not adversely affect the odour, texture, taste or appearance of the food. The nutrient should be absorbed by the body resulting in an increase in bioavailability. There should be a demonstrable positive effect on the consumer’s health of adding the nutrient .

6. Fortification with vitamins :- Vitamin D is generally added to milk as synthetic vitamin D3. Vitamin A is added as synthetic retinyl palmitate. Oil-based vitamin premix has to be added into the flow of milk after the cream separator. The water dispersible vitamin premix can be added to the flow of milk before the separator, or anywhere in the milk flow. Water dispersible vitamins are not water soluble, only oil soluble. The addition of vitamins usually occur after separation and fat standardization, and before pasteurization. Homogenization will then take place after pasteurization to allow the vitamins to be distributed evenly throughout the milk.

7. Fortification with vitamins :- Two vitamin addition procedures can be used: the batch addition or addition with metering pumps. The batch procedure requires accurate measurement of the fortified milk volume, accurate measurement of the vitamin concentrate, and proper mixing (PMO 2015). The metering pump procedure requires the pumps in the HTST unit to be activated only when the unit is in forward-flow (PMO 2015). Under or over fortification can occur when vitamins are added before separation and standardization. This occurs because vitamin A and D are fat-soluble, they will gradually become more concentrated in the milk fat portion of the milk. Low fat product being under fortified and high fat product being over fortified.

8. Fortification with vitamins :- Vitamin D fortified milk

9. Fortification with minerals :- Fortification of dairy products with Fe, Ca, Zn etc. would help nutritional deficiencies. Iron-fortified yogurt has a relatively high iron bioavailability ( Woestyne et al., 1991). The premium option in calcium fortified dairy products is the application of micronized tricalcium citrate, which can give rise to good technological properties and nutritional value. In contrast to calcium, fortification with Mg and Zn is not important in developed societies.

10. Fortification with minerals :- As technological problem will increase with higher fortification levels of mineral, tri-magnesium and zinc citrate will be able to prove their superior application in dairy products (Gerhart and Schottenheimer, 2013). Yogurt fortification with iron can be an important and effective strategy to control iron deficiency anemia. Adding iron to yogurt still remains a problem. Compared to ferrous sulfate, iron compounds which are water insoluble, are less absorbed. The sensorial properties of fortified dairy products should not be influenced by using high concentration of minerals. Calcium must be used in micronized type to prevent the adverse impact on the sensorial properties.

11. Fortification with minerals :- Ca & Fe fortified Milk powder

12. Fortification with Omega-3- Fatty Acid :- Omega-3s have anti-inflammatory and anticoagulant properties and are important for health, particularly brain and eye development and heart health. Increasing the omega-3 content of milk preharvest has limitations, according to Lock & Bauman’s review published in the journal Lipids (2004). It can be modestly increased by supplementing cow feed with fish meal (DHA and EPA) . It can be modestly increased by supplementing cow feed with plant oils rich in stearidonic acid (SDA, which is converted to EPA at low efficiency).

13. Fortification with Omega-3- Fatty Acid :- Omega -3- fatty acid fortified milk

14. Fortified vs Unfortified Milk :- Fortified 2% milk Unfortified 2% milk Calories 122 123 Protein 8g 8 g Fat 5g 5g Carbs 12 g 12g Vitamin A 15% of the Daily Value (DV) 8% of the Daily Value (DV) Vitamin B12 54% of the Daily Value (DV) 54% of the Daily Value (DV) Vitamin D 15% of the Daily Value (DV) 0% of the Daily Value (DV) Riboflavin 35% of the Daily Value (DV) 35% of the Daily Value (DV) Calcium 23% of the Daily Value (DV) 23% of the Daily Value (DV) Phosphorus 18% of the Daily Value (DV) 18% of the Daily Value (DV)

15. Advantages and Disadvantages :- Advantages Disadvantages Fills nutrient gaps in your diet. Promotes healthy growth in children. Improves bone health. Fortified milk may improve brain function. lactose intolerant people are unable to properly digest the sugar found in dairy. People with this condition often experience diarrhea and other intestinal issues after consuming milk or dairy. Fortification does not necessarily mean that a food is healthy.

16. Forecasting of fortified dairy products in market :- Rising Demand for fortified dairy products. Widespread Technological Advancement.

17. CONCLUSION :- Fortification ensures a safest method by which manufacturers can deliver health promoting, nutritionally dense food products. Fortified dairy products are the most consumed healthy and nutritious food around the world. Therefore, it offers an appropriate potential to convey nutritious ingredients to human diet.

18. Reference: https://www.lohmann4minerals.com/index.php/milk-and-dairy-products . https://www.nutrition.org.uk/nutritionscience/foodfacts/fortification.html?start=3 https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13648 https://www.researchgate.net/publication/275210857_Fortification_of_Milk_with_Mineral_Elements/link/59c4bdea458515548f26b4a7/download https://www.dairyfoods.com/articles/89236-formulating-dairy-foods-with-omega-3s https://www.researchnester.com/reports/fortified-dairy-products-market/1285

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