ANSWER

Milk products fortified with vitamins and mineral provide beneficial to consumers and give opportunities for marketing in dairy product industry. The consumer benefits from healthy products that provide alternatives sources of micronutrients to meet the nutrient requirements (Ocak & Rajendram, 2013).

UHT Cow/Bovine’s Milk

Vitamins/Mineral	Studies	Method	References
Iron, Magnesium, Zinc	Fortification of UHT milk with minerals has considerably potential in distribution of the minerals, sensory characteristics and stability during storage	Incorporation of minerals are shortly done before Ultra-High-Temperature (UHT) processing (145 °C, 6 s)	Abdulghani et al., 2015
Zinc, Iron, Magnesium	UHT processing of milk-fortified with Zn, Fe and Mg, has no effect on milk taste and the level of the oxidized flavor shortly after processing	Fortification was done before UHT treatment at 145°C for 6 s	Abdulghani & Ali, 2017
Vitamin A	A fortified Vitamin A school milk program seems to be effective to combat VAD among schoolchildren in this rural region of Morocco	–	Azlaf et al., 2017
Vitamin D (DSM Nutritional Products)	Fortification of vitamin D in UHT-processed 2% fat chocolate milk	Dilution of Vit D and 2% chocolate mix was mixed before UHT pasteurized at 138°C for 2 s	Hanson & Metzger, 2010
Vitamin D3 premix	Daily supplementation or food fortification with concentrations >300 IU are needed to maintain healthy vitamin D concentrations in children	–	Rich-Edwards et al., 2011
Vitamin D and Calcium	Commercially available fortified milk added with micronutrients in semi skimmed UHT Milk and Grade A UHT Whole milk	–	Veena et al., 2018
Vitamin A, D, E, B1, B2, B6, B12, B3, B9, Iron, Calcium, Zinc	Micronutrients (Vitamins and minerals) that can be fortified in UHT milk recommended based on the processing, packaging and storage conditions	–	Sharma, 2017

 UHT Drinking Yoghurt

Vitamins/Mineral	Studies	Method	References
Zinc and Vitamin B12	Addition of vitamin B12 and zinc increased the bacterial count of the probiotic strain	Vitamin B12 and zinc are added after homogenized at 60°C and cooling to 60°C	Karami, 2017
Vitamin D and Calcium	Effects of daily intake of vitamin D– or vitamin D3 + calcium–fortified yogurt drink on glycemic status in subjects with type 2 diabetes (T2D)	–	Nikooyeh et al., 2011
Vitamin D and Calcium	Daily intake of vitamin D- or calcium-vitamin D-fortified Persian yogurt drink (doogh) attenuates diabetes-induced oxidative stress	–	Nikooyeh et al., 2013
Vitamin D and Calcium	Improvement of vitamin D status via daily intake of fortified yogurt drink either with or without extra calcium ameliorates systemic inflammatory biomarkers, including adipokines, in the subjects with type 2 diabetes	–	Neyestani et al., 2012
Vitamin A, vitamin D, Folic acid, Iodine, Iron, and Zinc oxide	Multiple micronutrient fortification improve physicohemical and sensory roperties of Chhash (Traditional Indian Yogurt-Based Drink)	–	Gaur et al., 2018
Vitamin D and Calcium	Regular Consumption of both Vitamin D– and Calcium and Vitamin D–Fortified Yogurt Drink on Lowered Blood Lipoprotein (a) and Elevated Apoprotein A1 in Subjects with Type 2 Diabetes	–	Heravifard et al., 2013

 Stirred Yoghurt

Vitamins/Mineral	Studies	Method	References
Folic acid	Incorporation of folic acid encapsulated in pH-responsive mesoporous silica particles in stirred yoghurts with different fat contents.	–	Pérez-Esteve et al., 2016
Calcium	Physicochemical and flow results of stirred yogurt with 2% of fat incorporated with calcium (50 mg) and fiber (0.5 g) from Mexican flaxseed produce a functional and stable product.	Calcium was added after heating at 90°C for 20-25min	Velez-Ruiz et al., 2012
Vitamin E	Production of stirred yogurt fortified with microencapsulated omega-3 fatty acids and vitamin E enhanced nutritional value and yogurt market	Incorporation before heat treatment at 85°C for 30min	Andino, 2011
Calcium, Iron, Zinc	Yogurts fortified with Ca, Fe, Zn nanoparticles had advantages over conventional fortification as they present improvements in aspects that are important to determine the quality of yogurt	Minerals are added after heat treatment at  90°C for 20min and stirred (10min)	Santillán-Urquiza et al., 2017
Iron	Yogurt fortification with iron-niosome without compromising its taste, appearance, and stability	–	Gutiérrez et al., 2016

 References

Abdulghani, A. H., & Ali, M.Y (2017). Effect of Ultra high temperature processing on lipids oxidation in milk-fortified with some mineral elements. Mesopotamia Journal of Agriculture, 45(2), 343-352. https://doi.org/10.33899/magrj.2017.161291

Abdulghani, A.H., Prakash, S., Ali, M.Y. & Deeth, H. C. (2015). Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc. Dairy Science & Technology. 95, 33-46.  https://doi.org/10.1007/s13594-014-0188-z

Andino, J. D. E. (2011). Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E. Louisiana State University and Agricultural and Mechanical College. LSU Master Theses. Retrieved from https://digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=3899&context=gradschool_theses

Azlaf, M., El Hamdouchi, A., Benjeddou, K., Zahrou, F. Z., El Menchawy, I., El Kari, K., Aguenaou, H. (2017). School fortified milk improves vitamin A status of rural children in Morocco: A longitudinal interventional and controlled study. Mediterranean Journal of Nutrition and Metabolism, 10(1), 13–27. https://doi.org/10.3233/mnm-16107

Gaur, S., Waller, A. W., & Andrade, J. E. (2018). Effect of Multiple Micronutrient Fortification on Physico-Chemical and Sensory Properties of Chhash (Traditional Indian Yogurt-Based Drink). Foods Journal, 8(5), 2-11. https://doi.org/10.3390/foods8010005

Gutiérrez, G., Matos, M., Barrero, P., Pando, D., Iglesias, O., & Pazos, C. (2016). Iron-entrapped niosomes and their potential application for yogurt fortification. LWT, 74, 550–556.  https://doi.org/10.1016/j.lwt.2016.08.025

Hanson, A. L., & Metzger, L. E. (2010). Evaluation of increased vitamin D fortification in high-temperature, short-time–processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt. Journal of Dairy Science, 93(2), 801–807. https://doi.org/10.3168/jds.2009-2694

Heravifard, S., Neyestani, T. R., Nikooyeh, B., Alavi-Majd, H., Houshiarrad, A., Kalayi, A., Gharavi, A. (2013). Regular consumption of both vitamin d– and calcium- and vitamin d–fortified yogurt drink is equally accompanied by lowered blood lipoprotein (a) and elevated apoprotein a1 in subjects with type 2 diabetes: A Randomized Clinical Trial. Journal of the American College of Nutrition, 32(1), 26–30. https://doi.org/10.1080/07315724.2013.767659

Karami, M. (2017). The effect of zinc and vitamin B12 together with thyme and Aloe vera extracts on the viability of Lactobacillus acidophilus LA-5® and physicochemical properties of Iranian yoghurt drink (Doogh). International Journal of Dairy Technology, 71, 149–156. https://doi.org/10.1111/1471-0307.12409

Neyestani, T. R., Nikooyeh, B., Alavi-Majd, H., Shariatzadeh, N., Kalayi, A., Tayebinejad, N., Zahedirad, M. (2012). Improvement of vitamin d status via daily intake of fortified yogurt drink either with or without extra calcium ameliorates systemic inflammatory biomarkers, including adipokines, in the subjects with type 2 diabetes. The Journal of Clinical Endocrinology & Metabolism, 97(6). https://doi.org/10.1210/jc.2011-3465

Nikooyeh, B., Neyestani, T. R., Farvid, M., Alavi-Majd, H., Houshiarrad, A., Kalayi, A., Zahedirad, M. (2011). Daily consumption of vitamin D– or vitamin D + calcium–fortified yogurt drink improved glycemic control in patients with type 2 diabetes: a randomized clinical trial. The American Journal of Clinical Nutrition, 93(4), 764–771. https://doi.org/10.3945/ajcn.110.007336

Nikooyeh, B., Neyestani, T. R., Tayebinejad, N., Alavi-Majd, H., Shariatzadeh, N., Kalayi, A., … Salekzamani, S. (2013). Daily intake of vitamin D- or calcium-vitamin D-fortified Persian yogurt drink(doogh)attenuates diabetes-induced oxidative stress: evidence for antioxidative properties of vitamin D. Journal of Human Nutrition and Dietetics, 27, 276–283. https://doi.org/10.1111/jhn.12142 

Ocak, E., & Rajendram, R. (2013). Fortification of Milk with Mineral Elements. Handbook of Food Fortification and Health, 213–224. https://doi.org/10.1007/978-1-4614-7076-2_17

Pérez-Esteve, É.,Ruiz-Rico, M., Fuentes, A., Marcos, M. D., Sancenón, F., Martínez-Máñez, R., & Barat, J. M. (2016). Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization. LWT – Food Science and Technology, 72, 351–360. https://doi.org/10.1016/j.lwt.2016.04.061

Rich-Edwards, J. W., Ganmaa, D., Kleinman, K., Sumberzul, N., Holick, M. F., Lkhagvasuren, T., Frazier, A. L. (2011). Randomized trial of fortified milk and supplements to raise 25-hydroxyvitamin D concentrations in schoolchildren in Mongolia. The American Journal of Clinical Nutrition, 94(2), 578–584. https://doi.org/10.3945/ajcn.110.008771

Santillán-Urquiza, E., Méndez-Rojas, M. Á., & Vélez-Ruiz, J. F. (2017). Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT, 80, 462–469. https://doi.org/10.1016/j.lwt.2017.03.025

Sharma, D. K. (2017). Technews-Fortification of Milk and Milk Products. National Dairy Development Board. 93, 1-45. https://www.dairyknowledge.in/sites/default/files/93-fortification-of-milk-and-milk-products.pdf

Veena, N., Jayasravani, V., & Surendra, N. B. (2018). Fortification of Milk – Current Trends and Novel Approaches. Dairy in India. 166-171. https://www.researchgate.net/publication/324546191_Fortification_of_Milk_-_Current_Trends_and_Novel_Approaches

Velez-Ruiz, J. F., Hernandez-Carranza, P., & Sosa-Morales, M. (2012). Physicochemical and flow properties of low-fat yogurt fortified with calcium and fiber. Journal of Food Processing and Preservation, 37(3), 210–221. https://doi.org/10.1111/j.1745-4549.2011.00638.x