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Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products

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Dairy Processing: Advanced Research to Applications

Abstract

Fortification is a process where essential ingredients like vitamins, minerals, omega-3 fatty acids, probiotics, prebiotics and phytoconstituents are incorporated to the dairy products. The main purpose of fortification is to reduce the rate of nutrition deficiency and related diseases among all age group of people. The various dairy products like whole milk, yoghurt, cheese, yoghurt drinks, dairy-based beverages, milk powder, butter, and buttermilk favor the fortification ingredients and a great choice for the essential nutrient fortification. The need for milk fortification with essential nutrients is required because milk and milk products are deficient in some nutrients or the amount is too low (iron) for the proper nutrition intake. Several processing factors such as heating, pasteurization, homogenization, ultrahigh temperature treatment and spray drying can also contribute to the loss of some essential nutrients. Therefore, fortification of milk and milk products was introduced to overcome the lost nutrients and to maintain its stability at the end of the shelf life of the product. Thus, fortification could be considered as a supportive technique to deliver the required micronutrients and other functional ingredients and can serve as a tool to minimize nutrition deficiency and related diseases.

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Change history

  • 18 August 2020

    The affiliations in the contributors list in the FM for the editors and in the chapters 1, 8, 10, 11 and 14 were swapped incorrectly.

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  1. Department of Food Science and Technology, Nebraska Innovation Campus (NIC), University of Nebraska, Lincoln, NE, USA

    Jagrani Minj

  2. Food Research and Development, SBPIL, Raipur, Chhattisgarh, India

    Jagrani Minj

  3. Punjab Pollution Control Board, Zonal Office Laboratory Ludhiana, Pujnab, India

    Sonam Dogra

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  1. Department of Food Science and Technology, Nebraska Innovation Campus (NIC), University of Nebraska, Lincoln, NE, USA

    Jagrani Minj

  2. Department of Dairy Microbiology, College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India

    Aparna Sudhakaran V

  3. Dairy Chemistry, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India

    Anuradha Kumari

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Minj, J., Dogra, S. (2020). Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products. In: Minj, J., Sudhakaran V, A., Kumari, A. (eds) Dairy Processing: Advanced Research to Applications. Springer, Singapore. https://doi.org/10.1007/978-981-15-2608-4_5

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