Nadeem Ahmad,
- Student Department of food Science, Sam Higgin Bottom University of Agriculture Science and Technology, Prayagraj Uttar Pradesh India
Abstract
Dairy products play a crucial role in diets globally, providing key nutrients like proteins, fats, vitamins, and minerals. However, with evolving dietary needs and a growing focus on public health, the fortification of dairy products has emerged as a critical strategy to enhance their nutritional profile. This review explores the fortification of dairy products with vitamins, minerals, probiotics, and other health-promoting ingredients, examining the methods, benefits, challenges, and future prospects of this approach. The fortification of dairy with essential vitamins, such as vitamin D, vitamin A, and vitamin B12, addresses widespread deficiencies and supports overall health, particularly in populations at risk of malnutrition. Similarly, mineral fortification, notably with calcium, iron, zinc, and magnesium, plays a crucial role in preventing deficiencies and supporting metabolic processes. Probiotic fortification, incorporating strains like Lactobacillus and Bifidobacterium, has gained popularity for its benefits in gut health, immunity, and overall well-being. In addition to these nutrients, the incorporation of other health-promoting ingredients, such as prebiotics, omega-3 fatty acids, and plant-based compounds, further enhances the functional properties of dairy products. However, fortification poses challenges, including maintaining nutrient stability, ensuring bioavailability, and addressing sensory changes that may affect consumer acceptance. Furthermore, regulatory considerations and safety assessments are critical in ensuring the efficacy and safety of fortified products. With increasing consumer awareness and demand for functional foods, the market for fortified dairy products is expanding, offering new opportunities for innovation. This review emphasizes the need for ongoing research and development in this area to address global nutritional requirements and bolster public health efforts.
Keywords: Dairy, Vitamin D, fatty acids, Yogurt, Vitamin B12
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