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Fortification of Milk with Mineral Elements

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Handbook of Food Fortification and Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Micronutrient malnutrition is a global phenomenon that affects developing and industrialised countries, with serious health and economic implications. Food fortification is an important, continuous, self-sustaining strategy to improve the health and nutrition status of millions of people. Dairy products are inexpensive and consumed in moderate amounts and so are an obvious vehicle for dietary mineral fortification.

Fortification of milk products is beneficial to consumers and provides opportunities for marketing for the dairy product industry. The consumer benefits from healthy products provide alternative sources of micronutrients to meet their nutrient requirements. The dairy industry benefits from the development of fortified products that are tasty and appealing and can be advertised as having high mineral contents.

Milk is often fortified with minerals such as Ca, Fe, Zn, Se. Although these minerals are essential they can be toxic in excess and the addition fortificants can adversely affect the quality of dairy products. Several studies have attempted to determine the optimum mixture and preparation of fortificants to economically optimise the nutritional value of dairy products whilst maintaining the sensory experience of their consumption.

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Abbreviations

Ca:

Calcium

Cl:

Chlorine

CPP:

Casein phosphopeptide

Cu:

Copper

Fe:

Iron

Se:

Selenium

SO4 :

Sulphate

Zn:

Zinc

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Author information

Authors and Affiliations

  1. Department of Food Engineering, Yuzuncu Yil University, 65080, Van, Turkey

    Elvan Ocak

  2. Departments of General Medicine and Intensive Care, John Radcliffe Hospital, Oxford, Oxfordshire, OX3 9DU, UK

    Rajkumar Rajendram A.K.C. B.Sc. (Hons), M.B.B.S. (dist)

  3. Division of Diabetes & Nutritional Sciences, School of Medicine, King’s College London, Franklin-Wilkins Building 150 Stamford Street, London, SE1 8WA, UK

    Rajkumar Rajendram A.K.C. B.Sc. (Hons), M.B.B.S. (dist)

Authors
  1. Elvan Ocak
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  2. Rajkumar Rajendram A.K.C. B.Sc. (Hons), M.B.B.S. (dist)
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Correspondence to Elvan Ocak .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Ocak, E., Rajendram, R. (2013). Fortification of Milk with Mineral Elements. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7076-2_17

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  • DOI: https://doi.org/10.1007/978-1-4614-7076-2_17

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  • Publisher Name: Humana Press, New York, NY

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  • Online ISBN: 978-1-4614-7076-2

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