Relevant bibliographies by topics / Fortification of milk

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Academic literature on the topic 'Fortification of milk'

Author: Grafiati

Published: 6 June 2025

Last updated: 25 July 2025

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Journal articles on the topic "Fortification of milk"

Ziegler, EE. "Breast-milk fortification." Acta Paediatrica 90, no. 7 (2007): 720–23. http://dx.doi.org/10.1111/j.1651-2227.2001.tb02795.x.

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Ziegler, E. E. "Breast-milk fortification." Acta Paediatrica 90, no. 7 (2001): 720–23. http://dx.doi.org/10.1080/08035250117346.

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RAUPP, P. "HUMAN MILK FORTIFICATION." Lancet 331, no. 8595 (1988): 1160–61. http://dx.doi.org/10.1016/s0140-6736(88)91969-1.

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Yoshida, Yurika, Minami Azuma, Haruhiro Kuwabara, et al. "Human milk-based fortifier is associated with less alteration of milk fat globule size than cow milk-based fortifier." PLOS ONE 16, no. 12 (2021): e0257491. http://dx.doi.org/10.1371/journal.pone.0257491.

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We aimed to evaluate if human milk-based fortifier (HMBF) affects human milk fat globule (MFG) size less than cow milk-based fortifier (CMBF), which may impact overall infant feeding tolerance. Measurements of donated human milk were performed before fortification as well as at 1 hour, 24 hours, and 48 hours after fortification with CMBF or HMBF. MFG size in each sample of fortified milk was measured by laser light scattering. MFG size in the fortified milks increased gradually over time. At 24 and 48 hours after fortification, MFG size in the milk with CMBF was larger than that in the milk wi

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Moro, G. E., I. Minoli, M. Ostrom, et al. "Fortification of Human Milk." Journal of Pediatric Gastroenterology and Nutrition 20, no. 2 (1995): 162–72. http://dx.doi.org/10.1097/00005176-199502000-00005.

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SummaryHuman milk fed to very‐low‐birth‐weight infants must be fortified with protein, minerals, and vitamins. We tested a new fortification regimen in which the amount of fortifier was adjusted on the basis of frequent determinations of serum urea nitrogen (SUN). A newly formulated fortifier based on bovine milk proteins was employed either in the new fashion (regimen ADJ) or in the conventional fixed proportion (regimen FIX). Using the fixed proportion, the study also compared the new fortifier with a fortifier based on human milk protein (regimen HMP). Twelve infants were studied with each

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Sahu, Vivek. "Need of Milk Fortification and Indian Scenario." International Journal of Food, Nutrition & Dietetics 8, no. 1 (2020): 45–49. http://dx.doi.org/10.21088/ijfnd.2322.0775.8120.6.

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Vičič, Vid, Ruža Pandel Mikuš, Saša Kugler, Ksenija Geršak, Joško Osredkar, and Andreja Kukec. "Vitamin D fortification of eggs alone and in combination with milk in women aged 44–65 years: Fortification model and economic evaluation." Slovenian Journal of Public Health 62, no. 1 (2022): 30–38. http://dx.doi.org/10.2478/sjph-2023-0005.

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Abstract Introduction For almost nine decades, the fortification of foods with vitamin D has been proven effective in preventing rickets. This study aims to build and economically evaluate a fortification model based on egg biofortification and milk (including yoghurt) fortification. Methods A cross-sectional study was carried out between 1. March and 31. May 2021. Three hundred and nineteen healthy women from the Central Slovenian region aged between 44 and 65 were recruited for the study, with 176 participants included in the final analysis. For the fortification model calculations, the vita

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Miwada, I. Nyoman Sumerta, IN S. Sutama, IK Sukada, and L. Doloksaribu. "Fortification of goat milk with purple sweet potato (Ipomea batatas l.) extract and its effects on functional cheese." International journal of life sciences 3, no. 2 (2019): 8–13. http://dx.doi.org/10.29332/ijls.v3n2.294.

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This study was undertaken to analyze the quality of goat milk based cheese particularly its potential high antioxidant content through fortification of goat milk with purple sweet potato extract. A completely randomized design was used to determine the characterization of goat milk based cheese quality through five levels i.e. 0% (A); 2% (B); 4% (C); 6% (D) and 8% w/v (E) of purple sweet potato extract fortification in goat milk. The results showed that the increased level of fortification by purple sweet potato extract in goat milk based cheese significantly increased the pH value of the chee

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Kavas, Nazan, and Gökhan Kavas. "Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification." GSC Biological and Pharmaceutical Sciences 5, no. 2 (2018): 096–102. https://doi.org/10.5281/zenodo.4305434.

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In this study, probiotic yoghurts (PYX and PYY) were produced with cow’s milk with 13 % dry matter standardized concentration by 3 % skim milk powder addition and Black Mulberry (Morus nigra L.) juice concentrate (BMJC) fortification at different ratios (1 % v/v and 2 % v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4 °C±1 for 14 days. Microbiological, sensory properties as well were analyzed at the 1st, 5th, 10th and the 14th days of the storage. The

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Dissertations / Theses on the topic "Fortification of milk"

Weir, Ruth Roberta. "Cow's milk : a potential vehicle for vitamin D enrichment and fortification." Thesis, Ulster University, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.706464.

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Evidence of both low dietary intakes of vitamin D and poor vitamin D status are frequently reported within the literature, including that from nationally representative population surveys in the UK and Ireland. With this evidence in mind, it is clear that novel food-based strategies are required to help the UK population meet the recently revised recommended nutrient intakes (RNIs) for vitamin D. There is increasing evidence to support the efficacy of dairy fortification to increase vitamin D intakes. To-date, however, limited research has been conducted outside the US, Canada and Scandinavia,

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Rice, Wendy Haws. "The Effect of Iron Fortification on the Chemical, Physical, and Sensory Properties of Mozzarella Cheese." DigitalCommons@USU, 1995. https://digitalcommons.usu.edu/etd/5428.

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Mozzarella cheese was made from milk fortified with iron so that the cheese contained 25 and 50 ppm iron. Iron was added to the milk in three ways: (1) complexed to casein (ferric-casein), (2) complexed to whey protein (ferric-whey protein), and (3) ferric chloride (FeCl3·6H20) added directly to milk. Cheese quality was determined by chemical, physical, and sensory characteristics and compared with a control cheese. Chemical oxidation, during 28 days storage, was determined by absorbance of malondialdehyde at 535 nm using the thiobarbituric acid assay (TBA). Physical properties were assessed b

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Pereira, Ana Bárbara Ferreira Neves Quatorze. "Flavonoid-cyclodextrin complexes and their incorporation in milk products." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15325.

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Mestrado em Bioquímica - Bioquímica Alimentar The presented work describes the inclusion of the flavonoid quercetin into β and γ cyclodextrins and the subsequent incorporation of such complexes into a dairy product — fresh cheese. The characterization of the complexes was made using various techniques, and antioxidant assays were also performed to assess their antioxidant and anti-lipid peroxidation capacity in comparison to quercetin. The incorporation of the complexes in fresh cheese resulted in the modification of some of the characteristics of the food product, having these also present

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Yazici, Fehmi. "Calcium fortifications of soy milk yogurt formulated to low-fat plain yogurt composition /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487942739805264.

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Fourmanoir, Jerome. "Apparition et développement du paysage septentrional dans la peinture française au XIXe siècle." Thesis, Lille 3, 2016. http://www.theses.fr/2016LIL30056.

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S’inscrivant dans la continuité des études menées sur le Nord-Pas-de-Calais, cette thèse vise à mettre en avant l’apparition et le développement du paysage septentrional dans la peinture française au XIXe siècle. Si des études de ce genre ont déjà été réalisées pour la Normandie et la Bretagne, il n’en est pas de même pour le Nord-Pas-de-Calais. Ce travail inédit, mis en relation avec un contexte historique -visant pour l’essentiel à étudier et cerner les déplacements des artistes au sein de la région-, culturel et artistique dense, permettra de comprendre dans quelles circonstances et de quel

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Valentini, Fabio Sergio. "Homologous fortification of human milk for the preterm very low birth weight infant in developing countries." Thesis, 1994. http://hdl.handle.net/2429/3885.

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Human milk is considered as the gold standard for infant nutrition. However, preterm, term, and banked human milk is not nutritionally adequate for the high nutrient requirements of the small premature infant. To meet the nutritional needs of the preterm infant, the nutrient content of human milk needs to be increased. Several studies have been conducted using human milk components as supplements (homologous fortification), and these studies have shown that the rate of weight gain of the premature infants fed fortified human milk approximated intrauterine growth rate. However, the expens

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Chen, Po-Chang, and 陳柏璋. "Effect of Different Iron Compound and Vitamin Fortification on Iron Bioavailability in Reconstituted Milk with Different Fat Contents during in vitro digestion." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/93440921150259447455.

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碩士 東海大學 畜產與生物科技學系 96 By adding different kinds of iron compounds and vitamins in reconstituted milk with different fat contents, this study was to investigate how much the iron compound and vitamin fortification affect the bioavailability of iron in reconstituted milk. Vitamin A, D, E and folic acid were added in whole (3.5% fat content; RWM), low-fat (1.5% fat content; RLM) and skim (0.3% fat content; RSM) reconstituted milk fortified with ferrous sulfate (FeSO4), ferric chloride (FeCl3) and of 1/2 of each (Mix), respectively. Through the in vitro digestibility test, iron bioavail

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Macedo, Israel João de Jesus. "Effect of different composition of human milk and its fortification on body composition and neurodevelopment in a cohort of very preterm infants." Doctoral thesis, 2018. http://hdl.handle.net/10362/35458.

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RESUMO: Introdução Em recém-nascidos muito prematuros, o suporte nutricional inicial adequado é de extrema importância para a qualidade do crescimento e neurodesenvolvimento a curto, médio e longo prazo. O leite humano (LH) tem vantagens bem conhecidas em relação às fórmulas infantis, nomeadamente no desenvolvimento cerebral. Objectivos Determinar, numa amostra homogénea de recém-nascidos muito pré-termo, alimentados com leite humano, a associação do aporte proteico, energético e da relação proteína-energia (RPE) durante o internamento hospitalar, com a velocidade de aumento ponderal, a com

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Book chapters on the topic "Fortification of milk"

Ocak, Elvan, and Rajkumar Rajendram. "Fortification of Milk with Mineral Elements." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_17.

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Cayot, Philippe, Tatiana Guzun-Cojocaru, and Nathalie Cayot. "Iron Fortification of Milk and Dairy Products." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_6.

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Corvaglia, Luigi, Elena Legnani, Arianna Aceti, Elisa Mariani, and Giacomo Faldella. "Fortification of Human Milk for Preterm Infants." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_12.

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Putet, G. "Discussion Following the presentation on ‘Human Milk Fortification’." In Nutrition Support for Infants and Children at Risk. KARGER, 2007. http://dx.doi.org/10.1159/000098537.

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Minj, Jagrani, and Sonam Dogra. "Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products." In Dairy Processing: Advanced Research to Applications. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2608-4_5.

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Onopriichuk, O., O. Grek, and A. Tymchuk. "Influence of Malt Properties on the Indicators of Milk-Protein Concentrates." In Bioenhancement and Fortification of Foods for a Healthy Diet. CRC Press, 2022. http://dx.doi.org/10.1201/9781003225287-12.

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Lestari, Fitri Eka, Ambar Fidyasari, Ria Dewi Andriani, et al. "Nutritional Composition of Milk Stick Product with Moringa Extract Nano Emulsion as Fortification." In Advances in Biological Sciences Research. Atlantis Press International BV, 2025. https://doi.org/10.2991/978-94-6463-670-3_55.

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Simmer, Karen. "Human Milk Fortification." In Nestlé Nutrition Institute Workshop Series. S. Karger AG, 2015. http://dx.doi.org/10.1159/000365808.

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"Fortification of Human Milk Recipes (Advice Only)." In Breastfeeding Telephone Triage and Advice, 2nd ed. American Academy of Pediatrics, 2015. http://dx.doi.org/10.1542/9781581109528-fortification.

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"Fortification of Human Milk Recipes (Advice Only)." In Breastfeeding Telephone Triage, 3rd ed. American Academy of Pediatrics, 2018. http://dx.doi.org/10.1542/9781610021982-fortification.

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Conference papers on the topic "Fortification of milk"

Mkadem, Wafa, Khaoula Belguith, Malek Ben Zid, and Nourhene Boudhrioua. "Fortification of Traditional Fermented Milk “Lben” with Date Powder: Physicochemical and Sensory Attributes." In ECP 2022. MDPI, 2022. http://dx.doi.org/10.3390/ecp2022-12618.

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Ads, Esraa, Hafsa Tufail, Anne O. Sullivan, and Jan Miletin. "1415 An audit of enteral feeding and human milk fortification in preterm infants." In Royal College of Paediatrics and Child Health, Abstracts of the RCPCH Conference, Liverpool, 28–30 June 2022. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2022. http://dx.doi.org/10.1136/archdischild-2022-rcpch.317.

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Haskito, A. E. P., A. Setianingrum, F. N. A. E. P. Dameanti, and M. Fatmawati. "Organoleptic Properties Evaluation of Goat Milk Yogurt with White Rice Bran Flour Fortification." In 6th ICAMBBE (International Conference on Advance Molecular Bioscience & Biomedical Engineering) 2019. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009586001170121.

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Cozma, Antoanela, Sofia Popescu, Maria Rada, Casiana Mihut, and Ariana Velciov. "DEVELOPMENT AND MINERAL CHARACTERIZATION OF MILK CHOCOLATE FORTIFIED WITH CHICKEN EGGSHELL POWDER." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.19.

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Taking into account the fact that by fortifying chocolate, more nutritious and healthier chocolates are obtained, in this work we set out to obtain an assortment of milk chocolate with the addition of chicken eggshell powder and to evaluate its mineral intake. Practically, the purpose of this experiment is the superior valorization of eggshell waste from household activities as a mineral fortification for milk chocolate. Four types of milk chocolates were prepared with the addition of 0, 1, 2 and 4% chicken eggshell powder, which were analyzed from the point of view of Ca, Mg, Fe, Mn, Zn and C

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Zhou, Hualu. "Fortification of Plant-based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An in Vitro Digestion Study." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.221.

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Raasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.

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The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microw

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Haskito, Ajeng, and Masdiana Padaga. "Study of Total Lactic Acid Bacteria (LAB) and Antioxidant Activity in Goat Milk Yoghurt Fortification with White Rice Bran Flour." In Proceedings of the Conference of the International Society for Economics and Social Sciences of Animal Health - South East Asia 2019 (ISESSAH-SEA 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/isessah-19.2019.3.

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Saed Doosh, Kifah, Hind K. Ali, Baidaa Hatem Kadhem, and Wurood Fawzi Ahmed. "Manufacture of Therapeutic Yogurt Enriched with Iron and Study Its Role in Some Health Indicators of White Mice." In I. International Rimar Congress of Pure, Applied Sciences. Rimar Academy, 2024. http://dx.doi.org/10.47832/rimarcongresspas01-2.

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The present investigation was carried out with the intention of examining the effects of treating anemia by supplementing milk used for producing yogurt with both encapsulated and non-encapsulated iron. The current study included preparing three different yoghurt treatments: the first was produced as a positive control treatment (C+) with no additions, the second consisted of the addition of non-encapsulated iron to milk that was prepared for the manufacturing process with a concentration of 4 mg/100 ml (T1 treatment), and the third was added to the milk prepared for its manufacture encapsulat

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