EFFECTS OF MILK FORTIFICATION WITH ASCORBIC-ACID AND IRON

Dairy products are appreciated sources of protein, calcium, vitamins a nd other nutrients, but are low in vitamin C and iron. The possibility of fortification with vitamin C and iron is an attractive nutritional and commercial option. It was the aim of this study to provide an eva luation on the manner in which this nutritional fortification affected the quality of fluid milk. The effects of these additives on microbia l flora and on chemical composition of milk was investigated. The effe ct of addition of vitamin C and ferrous lactate on SPC, coliform count s, and development of a thermophilic lactic starter was insignificant. Free fatty acids and thiobarbituric acid assays were used for assessm ents of fat lipolysis and oxidation, respectively. Both parameters, al though increasing with storage, were independent of additives. Likewis e,the integrity of milk proteins as measured by the extent of proteoly sis during storage at 4 degrees C for 7 days was also hardly affected. Therefore, although the present results support an optimistic view on the possible fortification of dairy products with ascorbic acid and i ron, there is apparently a need for protection of the added vitamin C, such as microencapsulation.