FORTIFICATION OF DAIRY PRODUCTS

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

2. • 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 :
 Fortified 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 :-
 The 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 :-
1. The demand for the food should be constant and unaffected by fortification.
2. Fortification should not adversely affect the odour, texture, taste or appearance
of the food.
3. The nutrient should be absorbed by the body resulting in an increase in
bioavailability.
4. 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
a. Fills nutrient gaps in your
diet.
b. Promotes healthy growth in
children.
c. Improves bone health.
d. Fortified milk may improve
brain function.
a. 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.
b. 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_Miner
al_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