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Table 1
Consumption
(Kg/year)
242.9
% Daily
energy intake
32
232.4
Albania
189.8
Ireland
165.7
Estonia
156.1
Yugoslavia
125.8
Costa Rica
117.4
USA
99.1
Ecuador
65.8
Mexico
59.5
South Africa
FAO Food Balance Sheets, 1997.
15
10
9
9
9
5
7
4
3
Table 2
Quantity
per liter
A (IU)
1299.5
B1 (mg)
0.39
B2 (mg)
1.67
B3 (mg)
0.87
B6 (mg)
0.43
B12 (mg)
3.68
Biotin (mcg)
19.6
C (mg)
9.69
D (IU)
41.25
E (IU)
1.54
Folate (mcg)
61.57
K (mcg)
41.25
Panthotenate (mg)
3.24
Minerals
Quantity
per liter
Calcium (mg)
Chlorine (mg)
Copper (mg)
Iodine (mcg)
Iron (mg)
Magnesium (mg)
Manganese (mg)
Molybdenum (mcg)
Phosphorus (mg)
Potassium (mg)
Selenium (mcg)
Sodium (mg)
Zinc (mg)
1277.3
1031.36
0.1
237.21
0.52
138.2
0.04
20.63
963.28
1567.66
15.47
505.36
3.92
Figure 1
IU per Liter
1.000
800
600
400
200
Table 3
5,000
1,300
trace
4,0005,000
500
40
trace
500
Figure 2
Figure 3
can be fortified either prior to or after the heat treatment. The most
widely applied method of fortifying spray-dried milk is presented
in Figure 3.
Micronutrient Stability
Vitamins are sensitive to heat, light, and humidity, as well as
oxidizing and reducing agents to different degrees. Recent advances
in technology have enabled the production of commercial forms
of vitamins with improved stability and compatibility with other
micronutrients. Minerals are, in general, less sensitive than vitamins
to physical and chemical factors. Nevertheless, they are reactive
in nature and must be selected after considering possible
interactions with milk proteins, potential adverse effects on the
sensory properties of milk, and the bioavailability of the mineral
form.
Nutrients naturally present in or added to liquid milk are fairly
stable during processing. Most vitamins and minerals show a
retention of 70 to 100% after a single common industrial heat
treatment. However, repeated heat treatments can result in extensive
losses. The stability of most nutrients in liquid milk during storage
is also good. Vitamin C, which is easily degraded by oxygen and
light, is the exception. Cardboard/ polyethylene laminate cartons
protect better than plastic containers both the nutrients (Table 4)
and the taste and flavor of milk against the deleterious effects of
light.
Fortified whole dried milk stored at ambient temperatures for
24 months retains 90 to 100% of the added vitamins B1, B2, B6,
C, E, and niacin throughout the storage period. Significant losses
of vitamin A, however, can occur rapidly resulting in retention levels
of 55 to 75% after 5 months and only 35 to 45% after 24 months
of storage.
Thus, micronutrients added to milk can be destroyed during
the normal thermal processing and storage of milk. To compensate
for these losses, an appropriate overage of each micronutrient
must be added during fortification. The recommended overages
based on processing losses alone for common types of milk are
presented in Table 5. Losses during storage vary with time,
temperature, humidity, and exposure to light, and should be
determined locally.
Quality Control
A vitamin and mineral fortification program requires periodic
testing to ensure the desired amount of micronutrients in the final
product prior to use. Facilities, procedures, and properly trained
staff are, therefore, needed. A precise quality control plan must be
outlined to determine the level of fortificant(s) in the fortified milk,
especially for the more unstable nutrients such as vitamin A.
Table 4
Opaque
72 hr
72 hr
dark fluorescent
100
100
84
100
100
100
100
96
100
100
91
100
67
79
4
80
100
91
89
87
c
Translucent
Folic acid
Table 5
Milk
Pasteurized UHT Dry Milk Desserts
20
20
10
25
15
15
30
15
20
30
5
5
Vitamin A
Vitamin D
Vitamin E
Vitamin B1
Vitamin B2
Niacin
Vitamin B6
Vitamin B12
Folate
Vitamin C
Iron
Calcium
a
20
20
10
25
15
15
30
20
20
30
5
5
40
40
20
20
20
20
20-30
40
40
50
5
5
30
30
30
50
40
20
30
30
40
100
5
5
Table 6
Cost/1000 La
0.26b
0.04b
0.42b
0.45
0.03
0.07
0.17
0.06
0.02
0.07
1.59
a
Costs based on U.S. prices (1999)
b
Figure 4
Vitamin A
1977
Vitamin B1
Vitamin B2
Calcium
0
10
20
30
40
50
60
70
Figure 5
40
35
30
25
20
15
10
5
0
Anemia Prevalence %
Control
15 mg Fe/L
Control
15 mg Fe+100mg
Vit C/L
Table 7
Product
Argentina
Vitamin A Vitamin D
(IU)
(IU)
400/L
2,500/L
15,000 25,000/kg
2000 2400/kg
2,000 3,000/L
2,000/L
6,700/kg
400 600/L
400/L
-
6,700/kg
6,700/kg
4,000/L
400/L
4,000/L
400/L
4,000/L
400/L
4,866/kg
(973/kg)
Milk
Evaporated/
unsweetened
Condensed milk
Malaysia
Sweetened
Condensed milk
Malaysia
Filled
evaporated/filled
condensed milk
Mexico
Sterilized low-fat
milk
Mexico
Pasteurized low-fat
milk
Mexico
Evaporated
whole & low-fat
milk
Philippines Filled
evaporated/filled
Condensed milk
USA
Fortified nonfat
dry milk
(reconstituted)
USA
Evaporated milk
2,115/L
425/L
(4,225/L)
845/L
USA
4,225/L
845/L
4,000/L
400/L
Venezuela
Evaporated skim
milk
Dry milk powder
51604
Cost
The cost of milk fortification is limited to the cost of the
micronutrients to be added and the cost of monitoring the quality
of fortification. Changes needed in the usual milk production line
are minimal. The cost of raw materials to fortify pasteurized milk
with 5,000 IU of vitamin A, 500 IU of vitamin D and 100% of the
USRDA of vitamins E, C, B 1, B 2, B 6, B 12, niacin, and folate is
estimated at US$ 1.59 per 1,000 liters (Table 6). This amounts to
less than 1% of the average wholesale price of liquid milk in the
USA ($ 0.29/liter).