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June 1, 2016

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Milk Fortification

Milk is produced by various mammals (e.g. from cow, goat, sheep, buffalo, camel) and contains many nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy. The natural vitamin and mineral content of it depends on feed and season. Variations within are due to the variations in feed available in the season. The average of for instance the vitamin A content in milk is 1200 IU / Liter. However, it varies from 600 – 1800 IU / Liter throughout the seasons due to changes in feed. Adding to this is the fact that the processing of the product might as well be the cause for vitamins to disappear depending on the method used: Pasteurization (20 %), UHT (30 %), and Powder milk (40 %).

    

To ensure a steady content or added health impact in both forms the vitamins are restored with fortification.

   

The fortification of milk can be done by using either oily or powder vitamins. The choice of the fortificant is dependent on the available equipment in the dairy.

The use of oily vitamins often requires a homogenizer, and the use of powder vitamins often requires some dry mixing facilities.

The right choice of product depends largely on the actual set-up in each dairy and on the products to be fortified. BASF is fully supportive in each case. 
   

Conclusion

More information and technical guidance is available here
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Please contact us for more information on your milk fortification project.

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