Journal articles: 'Fortified milk'

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Yoshida, Yurika, Minami Azuma, Haruhiro Kuwabara, Tokuo Miyazawa, Yuya Nakano, Kazuna Furukawa, Keli M. Hawthorne, 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 (December 7, 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 with HMBF (4.8 ± 0.5 vs 4.3 ± 0.3 μm, p<0.01, 5.1 ± 0.7 vs 4.5 ± 0.4 μm, p = 0.03, respectively). HMBF is associated with less alteration of MFG size than CMBF. This may have an impact on feeding tolerance of very preterm infants.

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Steinberg, Francene M. "Fortified Human Milk." Journal of Human Lactation 14, no. 2 (June 1998): 99. http://dx.doi.org/10.1177/089033449801400204.

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JEONG, DONG K., and JOSEPH F. FRANK. "Growth of Psychrotrophic Bacteria in Solids Fortified Skim Milk." Journal of Food Protection 51, no. 8 (August 1, 1988): 643–47. http://dx.doi.org/10.4315/0362-028x-51.8.643.

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The effect of fortifying skim milk with non-fat dried milk on growth and proteolysis of psychrotrophic bacteria was determined. Raw skim milk of 8.7% total solids was fortified to 10% and 12% total solids and pasteurized. Growth rates of proteolytic psychrotrophic bacteria were determined in these milks during incubation at 4°C. Proteolysis was determined by measuring the concentration of free amino groups throughout the incubation period. Seven of nine psychrotrophic isolates grew to greater numbers in the fortified milks during the early log phase of growth than they did in the unfortified milks. Growth stimulation was slight in most cases, however, one isolate exhibited a ten-fold increase in numbers when growing in the 10% solids fortified milk. The greatest increases in growth were observed when comparing unfortified milk to milk at 10% solids. Early log phase growth in 12% solids milk was often less than in 10% solids milk but still greater than in unfortified milk. All isolates exhibited increased proteolysis in the fortified milks within 48 h of incubation. These results indicate that increasing the solids content of skim milk with non-fat milk powder produces a microbiological growth medium more suitable for growth and protease production for selected psychrotrophic bacteria.

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Dalidowitz, Claire. "Fortified Breast Milk Safety." Journal of the American Dietetic Association 105, no. 10 (October 2005): 1572–73. http://dx.doi.org/10.1016/j.jada.2005.08.022.

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Mantziari, Anastasia, Satu Tölkkö, Artur C. Ouwehand, Eliisa Löyttyniemi, Erika Isolauri, Seppo Salminen, and Samuli Rautava. "The Effect of Donor Human Milk Fortification on The Adhesion of Probiotics In Vitro." Nutrients 12, no. 1 (January 9, 2020): 182. http://dx.doi.org/10.3390/nu12010182.

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Preterm delivery complications are the primary cause of death among children under the age of five. Preventive strategies include the use of pasteurized donor human milk (DHM), its fortification with human milk fortifiers (protein supplements), and supplementation with probiotics. Our aim was to examine the impact of DHM and fortified DHM (FDHM) on the mucus adhesion properties of two widely used probiotics. The study covered two forms of human milk fortifier, liquid and powdered, with or without probiotics and storage at 4 °C for 24 h. To test the adhesion properties of the probiotic strains, DHM+probiotics and FDHM+probiotics were prepared and added to immobilized mucus isolated from the stool of healthy Finnish infants. The probiotic adhesion was then measured by liquid scintillation. Our results suggest that addition of liquid or powdered human milk fortifier in donor human milk had no impact on probiotic adhesion. In addition, given the increased adhesion of probiotics suspended in buffer, other matrices should be further studied. These factors need to be considered when designing future intervention strategies using probiotics in preterm infants.

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Pillai, Anish, Susan Albersheim, Julie Matheson, Vikki Lalari, Sylvia Wei, Sheila Innis, and Rajavel Elango. "Evaluation of A Concentrated Preterm Formula as a Liquid Human Milk Fortifier in Preterm Babies at Increased Risk of Feed Intolerance." Nutrients 10, no. 10 (October 4, 2018): 1433. http://dx.doi.org/10.3390/nu10101433.

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There are concerns around safety and tolerance of powder human milk fortifiers to optimize nutrition in preterm infants. The purpose of this study was to evaluate the tolerance and safety of a concentrated preterm formula (CPF) as a liquid human milk fortifier (HMF) for premature infants at increased risk of feeding intolerance. We prospectively enrolled preterm infants over an 18-month period, for whom a clinical decision had been made to add CPF to human milk due to concerns regarding tolerance of powder HMF. Data on feed tolerance, anthropometry, and serum biochemistry values were recorded. Serious adverse events, such as mortality, necrotizing enterocolitis (NEC), and sepsis, were monitored. A total of 29 babies received CPF fortified milk during the study period. The most common indication for starting CPF was previous intolerance to powder HMF. Feeding intolerance was noted in 4 infants on CPF. The growth velocity of infants was satisfactory (15.9 g/kg/day) after addition of CPF to feeds. The use of CPF as a fortifier in preterm babies considered at increased risk for feed intolerance seems well tolerated and facilitates adequate growth. Under close nutrition monitoring, this provides an additional option for human milk fortification in this challenging subgroup of preterm babies, especially in settings with limited human milk fortifier options.

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Patel, Jitesh, Melvin Holmes, and Hannah Ensaff. "Availability and Nutritional Content of High Energy and High Protein Milk for Malnourished Older Adults." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 63. http://dx.doi.org/10.1093/cdn/nzaa040_063.

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Abstract Objectives Malnutrition in older adults reduces quality of life and is increasing in prevalence in many countries. Fortified milk (milk powder added to whole milk), typically forms part of guidelines globally for adults at risk of malnutrition. Protein-enriched fresh milk (PEM) may be a simpler option as it is ready to use. This study aims to investigate the availability and nutritional content of fortified milk and PEM. Methods The 7 largest supermarket chains (by UK market share) were surveyed in-store and online in a large city over 2 weeks in December 2019. Two were discount retailers and 3 did not offer online shopping. For each chain, a large, mid-size and convenience store type were randomly selected, if present within the city. In total 15 stores were visited (5 large, 7 mid-size and 3 convenience). Price and nutritional information were recorded on a pro forma for all milk powders and PEMs in-store and online. The energy & protein content of a 200 ml portion of fortified milk (made as per guidelines with milk powders found) and cost/g of protein was considered and compared with PEM and standard whole milk. Results Six brands of skimmed milk powder (SMP), 1 brand of whole milk powder (WMP) and 3 brands of PEM were found. SMP was the most available (5 large & 5 mid-sized stores), followed by PEM (2 large and 1 mid-sized store), whilst WMP was only found online. The 3 convenience stores and 2 discount retailers did not stock any milk powders or PEM. Energy in 200 ml portions ranged from 90 – 224 kcals and protein from 8.0 – 14.2 g. Fortified milk made with SMP had the highest protein content (Mdn = 13.8 g, IQR = 13.5 – 14.2 g), double that of standard whole milk. Fortified milk made with WMP had the highest energy content (224 kcals) but less protein than fortified milk made with SMP (12.0 g). PEM had the lowest energy (Mdn = 96 kcals, IQR = 90 – 98 kcals) and lowest protein content (Mdn = 9.4 g, IQR = 8.0 – 10.0 g). Cost/g of protein was highest for fortified milk made with WMP (Mdn = 2.5p, IQR = 2.3 – 2.7p), followed by PEM (Mdn = 2.0p, IQR = 1.9 – 2.5p) and lowest for fortified milk made with SMP (Mdn = 1.8p, IQR = 1.8 – 2.2p). Conclusions Based on nutritional content, availability and price, the preferred option found was fortified milk made with SMP; enriched fresh milks did not compare favourably for any of these criteria. Convenience and discount stores had poor availability of the products surveyed. Funding Sources Self-funded.

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Brooker, Paige G., Megan A. Rebuli, Gemma Williams, and Beverly S. Muhlhausler. "Effect of Fortified Formula on Growth and Nutritional Status in Young Children: A Systematic Review and Meta-Analysis." Nutrients 14, no. 23 (November 28, 2022): 5060. http://dx.doi.org/10.3390/nu14235060.

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Previous reviews of the effect of young child formulas on health outcomes in infants and toddlers have been inconclusive. In this study, we undertook a contemporary synthesis of studies investigating the effects of consuming fortified milk beverages (compared to cow’s milk or unfortified comparator formula) on growth and/or nutritional status in children 1–3 years of age. Five electronic databases were searched (PubMed, Web of Science, Scopus, ProQuest, and Cochrane Library) for randomised controlled trials comparing fortified milk against control milk in young children (9–48 months), published between January 1990 and June 2022. Outcomes were growth, body composition, biochemical markers, and/or nutritional status. Mean differences (MD) were pooled using random-effects meta-analysis where there were ≥3 studies. The risk of bias was assessed using the Cochrane Risk of Bias 2.0 tool. Nineteen articles (12 studies; n = 4795) met the inclusion criteria. Heterogeneity was substantial, likely attributable to considerable variation in study characteristics. Fortified milk was associated with increased weight gain (MD = 0.14 kg [95% CI 0.06, 021], p = 0.0003) compared with control milk. Subgroup analyses demonstrated increases in weight in lower-income countries, and in studies with intervention periods > 6 months. There were no effects of fortified milks on other anthropometric measures. Haemoglobin (MD = 3.76 g/L [95% CI 0.17, 7.34], p = 0.04) and ferritin (MD = 0.01 nmol/L [95% CI 0.00, 0.02], p = 0.02) concentrations were increased in infants consuming fortified milks. Fortified milk beverages appear to offer a safe and acceptable source of complementary nutrition as a short-term strategy for addressing nutritional deficits and may modestly promote weight gain in vulnerable populations when provided for periods > 6 months. This study was prospectively registered with PROSPERO (CRD42022339920) and funded by the Infant Nutrition Council.

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Cervo, Mavil May C., Diane S. Mendoza, Erniel B. Barrios, and Leonora N. Panlasigui. "Effects of Nutrient-Fortified Milk-Based Formula on the Nutritional Status and Psychomotor Skills of Preschool Children." Journal of Nutrition and Metabolism 2017 (2017): 1–16. http://dx.doi.org/10.1155/2017/6456738.

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This randomized, single-masked, controlled trial examined the effects of nutrient-fortified milk-based formula supplementation on nutritional status, nutrient intake, and psychomotor skills of selected preschool children with mean age of 4.10 ± 0.14 years. The study participants were divided equally into three major groups, normal, underweight, and severely underweight based on WHO-Child Growth Standards, and were further divided into two groups: fortified milk group who was given two glasses of fortified milk (50 g of powdered milk/serving) a day for twelve weeks in addition to their usual diet and the nonintervention group who was not given fortified milk and thus maintained their usual intake. Anthropometric measurements, dietary intake, and psychomotor developmental score were analyzed. Results showed that consumption of two servings of fortified milk a day for twelve weeks significantly increased the height of preschool children by 1.40 cm, weight by 1.35 kg, body mass index by 0.96 kg/m2, mid-upper arm circumference by 0.66 cm, and psychomotor scores by 13.74% more than those children who did not consume fortified milk (p<0.0001). Hence, fortified milk-based supplement in the diet of preschool children improved overall nutritional status, nutrient intake, and performance in psychomotor scale. This study is registered in Philippine Health Research Registry: PHRR140923-000234.

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Milan, Amber, Alison Hodgkinson, Sarah Mitchell, Utpal Prodhan, Colin Prosser, Elizabeth Carpenter, Karl Fraser, and David Cameron-Smith. "Digestive Responses to Fortified Cow or Goat Dairy Drinks: A Randomised Controlled Trial." Nutrients 10, no. 10 (October 12, 2018): 1492. http://dx.doi.org/10.3390/nu10101492.

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Fortified milk drinks are predominantly manufactured from bovine (cow) sources. Alternative formulations include those prepared with hydrolysed bovine milk proteins or from alternate bovidae species, such as caprine (goat) milk. Currently, there is little data on protein digestive and metabolic responses following ingestion of fortified milk drinks. To examine the digestive and metabolic responses to commercially-available fortified milks, young adults (n = 15 males: 15 females), in a randomised sequence, ingested isonitrogenous quantities of whole cow-protein (WC), whole goat-protein (WG), or partially-hydrolysed whey cow-protein (HC), commercial fortified milks. Plasma amino acid (AA) and hormonal responses were measured at baseline and again at 5 h after ingestion. Paracetamol recovery, breath hydrogen, and subjective digestive responses were also measured. Postprandial plasma AA was similar between WC and WG, while AA appearance was suppressed with HC. Following HC, there was a negative incremental AUC in plasma branched-chain AAs. Further, HC had delayed gastric emptying, increased transit time, and led to exaggerated insulin and GLP-1 responses, in comparison to whole protein formulas. Overall, WC and WG had similar protein and digestive responses with no differences in digestive comfort. Contrastingly, HC led to delayed gastric emptying, attenuated AA appearance, and a heightened circulating insulin response.

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PAN, H. L., C. W. DILL, E. S. ALFORD, S. L. DILL, C. A. BAILEY, R. L. RICHTER, and C. GARZA. "Heat Stability of the Bile Salt-Stimulated Lipase in Human Milk Fortified with Sodium Taurocholate1." Journal of Food Protection 51, no. 4 (April 1, 1988): 310–13. http://dx.doi.org/10.4315/0362-028x-51.4.310.

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Time-temperature relationships for heat-inactivation of the bile salt-stimulated lipase activity were compared in whole human milk and in the same product fortified to 9 mM/ml with sodium taurocholate. Heat treatments were varied from 45 to 70°C for times ranging from 15s to 40 min. Enzyme activity was more heat stable in human milk fortified with taurocholate than in control samples. The temperature required for the onset of heat inactivation at 30-min holding time was increased from 45°C for control samples to 60°C following addition of taurocholate. A temperature differential of approximately 12°C was required in the fortified milks to produce inactivation equivalent to that observed in the control milks over the heating range studied.

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Tanner, James T., Jeffrey Smith, Phillip Defibaugh, Gerald Angyal, Melina Villalobos, Martin P. BUENO, Eugene T. Mcgarrahan, et al. "Survey of Vitamin Content of Fortified Milk." Journal of AOAC INTERNATIONAL 71, no. 3 (May 1, 1988): 607–10. http://dx.doi.org/10.1093/jaoac/71.3.607.

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Abstract This paper summarizes work done by 4 different laboratories on the vitamin content of milk. Riboflavin, vitamin A, and vitamin D were assayed in whole, 2%, and skim milks that had been fortified. In general, the adherence to label claim decreased with decreasing fat content. This may be due to methods and stage of vitamin addition prior to processing

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Pica, Valentina, Milda Stuknytė, Fabio Masotti, Ivano De Noni, and Stefano Cattaneo. "Bovine milk fortifiers and fortified pasteurized donor human milk for premature infant nutrition. Peptidomic overview." LWT 135 (January 2021): 110037. http://dx.doi.org/10.1016/j.lwt.2020.110037.

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Berseth, C. L., J. E. V. Aerde, S. Gross, S. I. Stolz, C. L. Harris, and J. W. Hansen. "Growth, Efficacy, and Safety of Feeding an Iron-Fortified Human Milk Fortifier." PEDIATRICS 114, no. 6 (November 15, 2004): e699-e706. http://dx.doi.org/10.1542/peds.2004-0911.

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GREER, FRANK R. "Protein-Fortified Milk in Premature Infants." Pediatrics 76, no. 2 (August 1, 1985): 330. http://dx.doi.org/10.1542/peds.76.2.330.

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To the Editor.— Rönnholm and colleagues1 have documented the increase in serum amino acid levels in premature infants fed human milk fortified with human milk protein. They have also demonstrated that serum amino acid concentrations were not affected by supplements of medium-chain triglyceride (MCT) oil. Of practical, clinical interest would be whether or not these supplements of fat or protein had any effects on the growth parameters in these infants? The authors have not addressed this issue in their report; yet, this would have a major impact on its clinical significance.

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Osaloni, Aanuoluwa R., Charles O. Arijeniwa, Sunday O. Bada, and Elliot O. Seyifunmi. "Quality assessment of tiger nut milk fortified with Moringa oleifera seed powder." Ovidius University Annals of Chemistry 30, no. 2 (January 1, 2019): 108–12. http://dx.doi.org/10.2478/auoc-2019-0019.

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Abstract In this study, the effect of fortification of tiger nut milk with moringa seed on the microbial, nutritional and sensory quality of the local beverage was investigated. Fortification of tiger nut milk significantly (p ≤ 0.05) reduced the fungal load of the drink with 8.00 as against 17.00 in the control sample. The organisms isolated from the freshly prepared tiger nut milk blends were Bacillus subtilis, Micrococcus luteus, Saccharomyces cerevisiae, Aspergillus niger, Rhizopus stolonifer and Penicillum species. Further, fortified milk had higher moisture (78.51%), protein (2.97%) and lipid (2.01%) contents compared with the unfortified milk which had 76.83%, 2.11% and 1.45% respectively. Also, the ash, fiber and carbohydrate contents of the unfortified tiger nut milk were higher than that of the fortified tiger nut milk. Similarly, the fortified milk had higher level of all the minerals assessed than unfortified milk. In the sensory evaluation, tiger nut milk fortified with moringa seed had comparable rating to the unfortified milk in appearance, color, consistency and acceptability, but had a lower rating for taste and higher rating for aroma. These results suggest that moringa seed powder may be added to tiger nut milk to improve its nutritional quality.

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Hawthorne, K. M., P. D. Hicks, S. P. Rogers, and S. A. Abrams. "Growth Is Similar in Premature Infants Fed Human Milk Fortified with a Human Milk or Bovine Milk-Based Fortifier." Journal of the American Dietetic Association 109, no. 9 (September 2009): A30. http://dx.doi.org/10.1016/j.jada.2009.06.084.

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Pozzo, Cirrincione, Russo, Karamać, Amarowicz, Coscia, Antoniazzi, Cavallarin, and Giribaldi. "Comparison of Oxidative Status of Human Milk, Human Milk Fortifiers and Preterm Infant Formulas." Foods 8, no. 10 (October 8, 2019): 458. http://dx.doi.org/10.3390/foods8100458.

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Preterm and low birth weight infants require specific nutrition to overcome the accumulated growth deficit, and to prevent morbidities related to postnatal growth failure. In order to guarantee an adequate nutrient-intake, mother’s own milk, when available, or donor human milk, are usually fortified with additional nutrients, in particular proteins. Fortification with processed ingredients may result in additional intake in oxidative compounds, deriving from extensive heat treatments, that are applied during processing. The aim of the present work was to compare the in vitro antioxidant activity and oxidative compound content conveyed by different preterm infant foods and fortifiers, namely raw and pasteurized human milk, two different preterm infant formulas, three bovine milk-based fortifiers and two experimental donkey milk-based fortifiers. Univariate and multivariate statistical analyses revealed significant differences between the different products. The use of human milk minimizes the intake of dietary oxidative compound in comparison to infant formulas, irrespective of pasteurization or fortification, especially as far as malondialdehyde content is concerned. The addition of fortifiers to human milk increases its antioxidant capacity, and the choice of the protein source (hydrolysed vs. whole proteins) differently impacted the resulting total antioxidant capacity of the diet.

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Bui, Mai H. "Sample Preparation and Liquid Chromatographic Determination of Vitamin D in Food Products." Journal of AOAC INTERNATIONAL 70, no. 5 (September 1, 1987): 802–5. http://dx.doi.org/10.1093/jaoac/70.5.802.

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Abstract Vitamin D in different fortified foods is determined by using liquid chromatography (LC). Sample preparation is described for fortified skim milk, infant formulas, chocolate drink powder, and diet food. The procedure involves 2 main steps: saponification of the sample followed by extraction, and quantitation by LC analysis. Depending on the sample matrix, additional steps are necessary, i.e., enzymatic digestion for hydrolyzing the starch in the sample and cartridge purification before LC injection. An isocratic system consisting of 0.5% water in methanol (v/v) on two 5 /im ODS Hypersil, 12 x 0.4 cm id columns is used. Recovery of vitamin D added to unfortified skim milk is 98%. The results of vitamin D determination in homogenized skim milk, fortified milk powder, fortified milk powder with soybean, chocolate drink powder, and sports diet food are given

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Kukuljan, Sonja, Caryl A. Nowson, Kerrie Sanders, and Robin M. Daly. "Effects of resistance exercise and fortified milk on skeletal muscle mass, muscle size, and functional performance in middle-aged and older men: an 18-mo randomized controlled trial." Journal of Applied Physiology 107, no. 6 (December 2009): 1864–73. http://dx.doi.org/10.1152/japplphysiol.00392.2009.

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Limited data have suggested that the consumption of fluid milk after resistance training (RT) may promote skeletal muscle hypertrophy. The aim of this study was to assess whether a milk-based nutritional supplement could enhance the effects of RT on muscle mass, size, strength, and function in middle-aged and older men. This was an 18-mo factorial design (randomized control trial) in which 180 healthy men aged 50–79 yr were allocated to the following groups: 1) exercise + fortified milk, 2) exercise, 3) fortified milk, or 4) control. Exercise consisted of progressive RT with weight-bearing impact exercise. Men assigned to the fortified milk consumed 400 ml/day of low-fat milk, providing an additional 836 kJ, 1000 mg calcium, 800 IU vitamin D3, and 13.2 g protein per day. Total body lean mass (LM) and fat mass (FM) (dual-energy X-ray absorptiometry), midfemur muscle cross-sectional area (CSA) (quantitative computed tomography), muscle strength, and physical function were assessed. After 18 mo, there was no significant exercise by fortified milk interaction for total body LM, muscle CSA, or any functional measure. However, main effect analyses revealed that exercise significantly improved muscle strength (∼20–52%, P < 0.001), LM (0.6 kg, P < 0.05), FM (−1.1 kg, P < 0.001), muscle CSA (1.8%, P < 0.001), and gait speed (11%, P < 0.05) relative to no exercise. There were no effects of the fortified milk on muscle size, strength, or function. In conclusion, the daily consumption of low-fat fortified milk does not enhance the effects of RT on skeletal muscle size, strength, or function in healthy middle-aged and older men with adequate energy and nutrient intakes.

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Raschko, Paula K., Jan L. Hiller, Gerda I. Benda, Neil R. M. Buist, Kim Wilcox, and John W. Reynolds. "Nutritional Balance Studies of VLBW Infants Fed Their Mothersʼ Milk Fortified with a Liquid Human Milk Fortifier." Journal of Pediatric Gastroenterology and Nutrition 9, no. 2 (August 1989): 212–18. http://dx.doi.org/10.1097/00005176-198908000-00014.

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FELLMAN, ROSE L., PAUL S. DIMICK, and RUTH HOLLENDER. "Photooxidative Stability of Vitamin A Fortified 2% Lowfat Milk and Skim Milk." Journal of Food Protection 54, no. 2 (February 1, 1991): 113–16. http://dx.doi.org/10.4315/0362-028x-54.2.113.

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Lowfat milk and skim milk were fortified with either oil- or aqueous-based carrier blends of vitamins A and D, in 1-gal poly-ethylene containers, and illuminated up to 72 h with 1080 1× (100 ft-c) at 5°C in a commercial display case. Vitamin A measurments and sensory analyses showed that vitamin A was more stable in 2% lowfat milk than in skim milk regardless of the carrier. The aqueous-based carrier provided more stability in lowfat milk while the oil-based carrier gave more stability in skim milk. Skim milk fortified with the aqueous-based vitamin A had 69% loss, while the unexposed control exhibited only 15% loss of the vitamin. Off-flavors were evident after 6 h in light-exposed 2% lowfat milk with the oil-based vitamin A, but the same milk with aqueous-based vitamin A did not exhibit off-flavors until after 12 h. Both 2% lowfat and skim milk samples exposed to light received similar lowered preference scores compared to nonexposed control samples. When both fortified and nonfortified 2% lowfat and skim milk samples were tasted after exposure to light, the flavor was not significantly different, but were in the unacceptable range.

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Martínez-Padilla, L. P., V. García-Mena, N. B. Casas-Alencáster, and M. G. Sosa-Herrera. "Foaming properties of skim milk powder fortified with milk proteins." International Dairy Journal 36, no. 1 (May 2014): 21–28. http://dx.doi.org/10.1016/j.idairyj.2013.11.011.

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Lestari, Endang Dewi, Saptawati Bardosono, Leilani Lestarina, and Harsono Salimo. "Effect of iron ... zinc fortified milk on iron status and functional outcomes in underweight children." Paediatrica Indonesiana 49, no. 3 (July 1, 2009): 139. http://dx.doi.org/10.14238/pi49.3.2009.139-148.

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Background Iron and zinc are essential micronutrients duringschool-age period. Milk could be an alternative medium formineral fortification because it is consumed frequently bychildren.Objective To evaluate the effect of iron-zinc fortified milksupplementation on iron status and functional outcomes inunderweight children.Methods 44 2 underweight subjects aged 7-10 years attending 10primary schools in Jakarta and Solo were recruited in the study.Subjects who had chronic illnesses, severe anemia, thalassemiaor cow's milk allergy were excluded. Blood samples were analyzedto determine hemoglobin, serum ferritin and serum zinc. SerumCRP was measured in sub sampled subjects (n= 60). Subjectswere randomizedly allocated to receive iron-zinc fortified milk(n = 225) and standard milk (n = 217) for six months. The fortifiedmilk will provide additional6.3 mg iron and 1.5 mg zinc per day (2feeds). The main outcomes measured were iron status, cognitivefunction, growth, physical fitness and morbidity.Results Study groups were comparable at baseline. The fortifiedmilk group had better physical fitness score and exercise durationat baseline. Both milk supplementations reduced the prevalenceof anemia and iron deficiency. Fortified milk improved the speedprocessing score (P< 0.0001), height (P<0.0001) and sittingheight (P=O.Ol) significantly.Conclusion Supplementation of milk reduces the prevalence ofanemia and iron deficiency. Zinc-iron fortified milk gives positiveimpact on cognitive performance, growth, and physical fitness.

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&NA;. "Fortified milk fortifies children against diarrhoea and lower respiratory tract infections in India." Inpharma Weekly &NA;, no. 1566 (December 2006): 1. http://dx.doi.org/10.2165/00128413-200615660-00001.

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Matsuyama, Misa, Tracy Harb, Michael David, Peter SW Davies, and Rebecca J. Hill. "Effect of fortified milk on growth and nutritional status in young children: a systematic review and meta-analysis." Public Health Nutrition 20, no. 7 (December 12, 2016): 1214–25. http://dx.doi.org/10.1017/s1368980016003189.

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AbstractObjectiveAdequate nutrition is critical for optimal growth and development. However, young children may be at risk of nutrient deficiencies when transitioning to weaning foods for a variety of reasons. Supplementation with fortified milk may provide potentially lacking essential nutrients, but effects on growth and nutritional status are yet to be established.DesignFive databases were searched for randomised controlled trials using fortified milk against control milk in young children. Outcomes were growth, body composition and/or biochemical markers. Pooled differences in means were calculated for continuous outcomes and odds ratios for binary outcomes.SettingRandomised controlled trials set in any country.SubjectsOtherwise healthy children aged 6–47 months.ResultsFifteen articles met the eligibility criteria. Fortification varied from Fe, Zn, vitamins, essential fatty acids, to pre- and/or probiotics. Frequently reported outcomes were weight, height and Fe status. Studies varied in geographical location, sample size and duration. Fortified milk had minimal effects on weight gain (mean difference=0·17 kg; 95 % CI 0·02, 0·31 kg) compared with control milk. The risk of anaemia was reduced in fortified milk groups (OR=0·32; 95 % CI 0·15, 0·66) compared with control groups. There were no significant effects on height gain, changes in body composition or Hb concentration.ConclusionsFortified milk is an effective source of complementary nutrition to supplement children in need when consumed in appropriate amounts in addition to a normal diet. Due to compositional differences, further research on fortified milk is warranted before making global recommendations on benefits for growth and nutritional outcomes in young children.

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Banjare, Indrajeet Singh, Kamal Gandhi, Khushbu Sao, Sumit Arora, and Vanita Pandey. "Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron." Food technology and biotechnology 57, no. 1 (2019): 48–58. http://dx.doi.org/10.17113/ftb.57.01.19.5945.

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In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. In vitro bioaccessibility of iron and induction period of the fat from milk fortified with WPC–Fe complex were found to be slightly higher (p<0.05) than that of milk fortified with iron alone. Therefore, milk can be fortified with up to 15 mg/L iron in the form of WPC–Fe complex without significantly affecting its physicochemical properties.

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Papastoyiannidis, G., A. Polychroniadou, A. M. Michaelidou, and E. Alichanidis. "Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products." Food Science and Technology International 12, no. 6 (December 2006): 521–29. http://dx.doi.org/10.1177/1082013206073274.

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Four fermented milks were made from cow's milk fortified with B-group vitamins (thiamine (B1), riboflavin (B2), pyridoxine, pyridoxal, pyridoxamine and folic acid) inoculated with different mixed probiotic cultures. Fermented milks made from non-fortified milk were used as controls. Some vitamins were partly lost during heating of the milk and fermentation but the level of all vitamins remained stable during storage for 16 days at 4°C. Species and strain of the culture were clearly found to affect the vitamin level throughout fermentation and storage of the products. Fortification was observed as having no impact on the composition or sensory properties of the products, attributes that were found to be mainly dependent on the culture. At the fortification level applied, fermented products could be a good alternative to dietary supplements, because they are readily consumed and combine the beneficial effects of probiotic microorganisms with important amounts of valuable vitamins.

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Martucci, Morena, Maria Conte, Laura Bucci, Enrico Giampieri, Cristina Fabbri, Maria Palmas, Massimo Izzi, et al. "Twelve-Week Daily Consumption of ad hoc Fortified Milk with ω-3, D, and Group B Vitamins Has a Positive Impact on Inflammaging Parameters: A Randomized Cross-Over Trial." Nutrients 12, no. 11 (November 22, 2020): 3580. http://dx.doi.org/10.3390/nu12113580.

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Background and Aim: A state of chronic, subclinical inflammation known as inflammaging is present in elderly people and represents a risk factor for all age-related diseases. Dietary supplementation with ad hoc fortified foods seems an appealing strategy to counteract inflammaging. The purpose of this study was to test the efficacy of elderly-tailored fortified milk on inflammaging and different health parameters. Methods: A double-blind randomized cross-over study was performed on forty-eight volunteers aged 63–80 years. The fortified milk was enriched with ω-3 polyunsaturated fatty acids (eicosapentaenoic acid, EPA; docosahexaenoic acid, DHA), vitamins (25-hydroxyvitamin D, E, C, B6, B9, B12), and trace elements (zinc, selenium). The two intervention periods lasted for 12 weeks, with a 16-week washout intermission. Results: Compared to placebo, the consumption of fortified milk increased the circulating levels of different micronutrients, including vitamins and the ω-3 index of erythrocyte membranes. Conversely, it reduced the amount of arachidonic acid, homocysteine, and ω-6/ω-3 ratio. Conclusion: Twelve-week daily consumption of adhoc fortified milk has an overall positive impact on different health parameters related to inflammaging in the elderly.

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Kukuljan, Sonja, Caryl A. Nowson, Kerrie M. Sanders, Geoff C. Nicholson, Markus J. Seibel, Jo Salmon, and Robin M. Daly. "Independent and Combined Effects of Calcium-Vitamin D3 and Exercise on Bone Structure and Strength in Older Men: An 18-Month Factorial Design Randomized Controlled Trial." Journal of Clinical Endocrinology & Metabolism 96, no. 4 (April 1, 2011): 955–63. http://dx.doi.org/10.1210/jc.2010-2284.

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Abstract Context: Exercise and calcium-vitamin D are independently recognized as important strategies to prevent osteoporosis, but their combined effects on bone strength and its determinants remain uncertain. Objective: To assess whether calcium-vitamin D3 fortified milk could enhance the effects of exercise on bone strength, structure, and mineral density in middle-aged and older men. Design, Setting, Participants: An 18-month factorial design randomized controlled trial in which 180 men aged 50–79 years were randomized to the following: exercise + fortified milk; exercise; fortified milk; or controls. Exercise consisted of progressive resistance training with weight-bearing impact activities performed 3 d/week. Men assigned to fortified milk consumed 400 ml/d of 1% fat milk containing 1000 mg/d calcium and 800 IU/d vitamin D3. Main Outcome Measures: Changes in bone mineral density (BMD), bone structure, and strength at the lumbar spine (LS), proximal femur, mid-femur, and mid-tibia measured by dual energy x-ray absorptiometry and/or quantitative computed tomography. Results: There were no exercise-by-fortified milk interactions at any skeletal site. Main effect analysis showed that exercise led to a 2.1% (95% confidence interval, 0.5–3.6) net gain in femoral neck section modulus, which was associated with an approximately 1.9% gain in areal BMD and cross-sectional area. Exercise also improved LS trabecular BMD [net gain 2.2% (95% confidence interval, 0.2–4.1)], but had no effect on mid-femur or mid-tibia BMD, structure, or strength. There were no main effects of the fortified milk at any skeletal site. Conclusion: A community-based multi-component exercise program successfully improved LS and femoral neck BMD and strength in healthy older men, but providing additional calcium-vitamin D3 to these replete men did not enhance the osteogenic response.

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Motta, Carla, Tiago Moreira, Patricia Tavanez, and Isabel Castanheira. "Cobalamin Levels in Fish and Fortified Milk Substitutes." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 763. http://dx.doi.org/10.1093/cdn/nzaa052_032.

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Abstract Objectives Natural forms of vitamin B12, methylcobalamin (MeCbl), and hydroxocobalamin (OHCbl) are bioidentical to the forms occurring in human physiology and animal foods. However, in fortified foods, different vitamers can be present including cyanocobalamin (CNCbl), a synthetic form that can be problematic due to cyanide content. The main goal of this work is to identify the different vitamin B12 vitamers (CNCbl, MeCbl, and OHCbl) in fish and in fortified soy milk to characterize the different types of cobalamins present in natural and fortified foods. Methods Samples of a fish from the Portuguese water coastline (mackerel) and samples of commercial fortified soy milk beverages available on the Portuguese market were collected. Mackerel samples were analyzed raw, after boiling on steam and canned in water. The clean-up was performed by immunoaffinity columns. The different vitamers were analyzed in a UHPLC coupled to a triple quadrupole mass spectrometer with electrospray ionization. Results In mackerel, the identified vitamers were MeCbl (prevalent form) and OHCbl. The sum of vitamers is in raw fish was 9.2 ± 1.2 µg/100 g, in steamed fish, 8.3 ± 0.6 µg/100 g and in canned fish 6,1 ± 0,8 µg/100 g. In soy milk, the identified vitamer was CNCbl, with values between 0.23 ± 0.2 µg/100 mL and 0.75 ± .3 µg/100 mL. Taking into account the adequate intake for adults (4µ/day), the consumption of 100 g of mackerel represents from 61% (in canned fish) to 97% (in raw fish) of the recommendations. Regarding the soy milk, we observe that values found analytically, are different from the ones reported in the label (0.38 µg/100 mL). Fortified soy milky presents in Portugal a medium consumption of 224 mL/day, in consumers (IAN-AF, 2016). For this population, the consumption of soy milk represents a maximum of 44% of the recommended adequate intake. Conclusions Mackerel represents an important source of natural cobalamins, with recognized bioavailabilities and physiological effects. Individuals or ethnic groups whose diets exclude or restrict animal-based diets (such as vegans) may be at risk for inadequate nutrient intake. Furthermore, the risk benefits after long-term supplementation or intake of CNCbl fortified foods, due to cyanide accumulation could be a matter to evaluate on the vulnerable populations. Funding Sources Founded by NewFood4Thought Project PTDC/NUT30455.

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Itkonen, Suvi, Maijaliisa Erkkola, and Christel Lamberg-Allardt. "Vitamin D Fortification of Fluid Milk Products and Their Contribution to Vitamin D Intake and Vitamin D Status in Observational Studies—A Review." Nutrients 10, no. 8 (August 9, 2018): 1054. http://dx.doi.org/10.3390/nu10081054.

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Fluid milk products are systematically, either mandatorily or voluntarily, fortified with vitamin D in some countries but their overall contribution to vitamin D intake and status worldwide is not fully understood. We searched the PubMed database to evaluate the contribution of vitamin D-fortified fluid milk products (regular milk and fermented products) to vitamin D intake and serum or plasma 25-hydroxyvitamin D (25(OH)D) status in observational studies during 1993–2017. Twenty studies provided data on 25(OH)D status (n = 19,744), and 22 provided data on vitamin D intake (n = 99,023). Studies showed positive associations between the consumption of vitamin D-fortified milk and 25(OH)D status in different population groups. In countries with a national vitamin D fortification policy covering various fluid milk products (Finland, Canada, United States), milk products contributed 28–63% to vitamin D intake, while in countries without a fortification policy, or when the fortification covered only some dairy products (Sweden, Norway), the contribution was much lower or negligible. To conclude, based on the reviewed observational studies, vitamin D-fortified fluid milk products contribute to vitamin D intake and 25(OH)D status. However, their impact on vitamin D intake at the population level depends on whether vitamin D fortification is systematic and policy-based.

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KANT, RAJNI, and ARIF A. BROADWAY. "Development of functionalGulabjamun from soya fortified milk." FOOD SCIENCE RESEARCH JOURNAL 8, no. 1 (April 15, 2017): 54–58. http://dx.doi.org/10.15740/has/fsrj/8.1/54-58.

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Solanki, Kavita K., and Bikash C Ghosh. "Process optimization of fortified sweetened milk kefir." Indian Journal of Dairy Science 74, no. 2 (June 7, 2021): 124–30. http://dx.doi.org/10.33785/ijds.2021.v74i02.004.

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Statsenko, Ekaterina, Oksana Litvinenko, Galina Kodirova, Galina Kubankova, Nadezhda Korneva, and Olesya Pokotilo. "Fermented Milk Beverages Fortified with Soy Protein." Food Processing: Techniques and Technology 51, no. 4 (January 12, 2022): 784–94. http://dx.doi.org/10.21603/2074-9414-2021-4-784-794.

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Introduction. Fermented milk beverages with various vegetable additives expand the range of functional foods with probiotics, vitamins, and minerals. The research objective was to develop a new technology for fermented milk drinks fortified with soy protein. Study objects and methods. Heat-treated cow’s milk with Direct Vat Set bacterial starter served as the control sample, while the experimental samples featured fermented milk fortified with soy additives. The soy protein ingredient was obtained from powdered sprouted soybean. Soybeans were pre-germinated in a thermostat at 26°C for 24 h and blanched with steam for 15 min. After that, 1–9% of the soy substance was added to pasteurized milk and fermented at 38–40°C for 6–8 h. The resulting sample was tested for quality indicators and physicochemical composition. Results and discussion. The best sensory properties belonged to the sample with 5% mass fraction of the soy additive. As a result, the soy-fortified beverages entitled Bifivit and Immunovit had a better nutritional value: protein – by 1.92 and 1.79 g, fat – by 0.77 and 0.75 g, vitamin E – by 0.16 mg, choline – by 23.82 mg, potassium – by 149 mg, phosphorus – by 19 and 22 mg, calcium – by 25 and 24 mg, magnesium – by 22 and 23 mg, respectively. One portion (100 g) of these drinks contained over 15% of recommended daily intake of protein, vitamin B2, potassium, magnesium, calcium, and phosphorus. The content of lactic acid and bifidobacteria remained above the norm (1×108) both in fresh products and by the end of their shelf life. Conclusion. The article introduces a technology of new functional soy-fortified fermented milk drinks with improved chemical and sensory properties.

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Chessare, John B. "Whole cow milk versus iron-fortified formula." Journal of Pediatrics 112, no. 6 (June 1988): 1049–50. http://dx.doi.org/10.1016/s0022-3476(88)80251-8.

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Sachdeva, Bhawana, Ravinder Kaushik, Sumit Arora, and Suman Kapila. "Bioavailability of iron in multiple fortified milk." Journal of Food Science and Technology 52, no. 9 (January 14, 2015): 6017–23. http://dx.doi.org/10.1007/s13197-015-1711-9.

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FARRELL, GERALDINE M., AHMED E. YOUSEF, and ELMER H. MARTH. "Survival of Borrelia burgdorferi in Whole Milk, Low Fat Milk, and Skim Milk at 34°C and in Skim Milk at 5°C." Journal of Food Protection 54, no. 7 (July 1, 1991): 532–36. http://dx.doi.org/10.4315/0362-028x-54.7.532.

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Autoclaved whole milk, low-fat milk, protein-fortified skim milk and regular skim milk were inoculated to contain ca. 105 to 106 Borrelia burgdorferi strains 35210, 35211, or EBNI/ml and stored at 34°C for 16 d. Similarly inoculated skim milk also was held at 5°C for 46 d. Numbers of survivors were estimated by the Most Probable Number (MPN) technique. In all instances, numbers of B. burgdorferi decreased over the storage period. At 34°C, no strain of B. burgdorferi was detected after day 12. The mean D-values, at 34°C, for strains 35210, 35211, and EBNI were 2.2, 2.4, and 2.2 d, respectively. The mean D-values, at 34°C, for all strains in whole milk, low-fat milk, protein-fortified skim milk, and regular skim milk were 2.4, 2.3, 1.9, and 2.4 d, respectively. At 5°C, spirochete numbers in regular skim milk decreased, but all three strains remained at a detectable level for 46 d. The mean D-values, at 5°C, for strains 35210, 35211, and EBNI were 12, 15, and 12 d, respectively.

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Bath, Sarah C., Sarah Hill, Heidi Goenaga Infante, Sarah Elghul, Carolina J. Nezianya, and Margaret P. Rayman. "Iodine concentration of milk-alternative drinks available in the UK in comparison with cows’ milk." British Journal of Nutrition 118, no. 7 (September 26, 2017): 525–32. http://dx.doi.org/10.1017/s0007114517002136.

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AbstractIodine deficiency is present in certain groups of the UK population, notably in pregnant women; this is of concern as iodine is required for fetal brain development. UK milk is rich in iodine and is the principal dietary iodine source. UK sales of milk-alternative drinks are increasing but data are lacking on their iodine content. As consumers may replace iodine-rich milk with milk-alternative drinks, we aimed to measure the iodine concentration of those available in the UK. Using inductively coupled plasma-MS, we determined the iodine concentration of seven types of milk-alternative drink (soya, almond, coconut, oat, rice, hazelnut and hemp) by analysing forty-seven products purchased in November/December 2015. For comparison, winter samples of conventional (n5) and organic (n5) cows’ milk were included. The median iodine concentration of all of the unfortified milk-alternative drinks (n44) was low, at 7·3 μg/kg, just 1·7 % of our value for winter conventional cows’ milk (median 438 μg/kg). One brand (not the market leader), fortified its soya, oat and rice drinks with iodine and those drinks had a higher iodine concentration than unfortified drinks, at 280, 287 and 266 μg/kg, respectively. The iodine concentration of organic milk (median 324 μg/kg) was lower than that of conventional milk. Although many milk-alternative drinks are fortified with Ca, at the time of this study, just three of forty-seven drinks were fortified with iodine. Individuals who consume milk-alternative drinks that are not fortified with iodine in place of cows’ milk may be at risk of iodine deficiency unless they consume alternative dietary iodine sources.

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Laillou, Arnaud, Cécile Renaud, Jacques Berger, Regina Moench-Pfanner, Laura Fontan, and Sylvie Avallone. "Assessment of a Portable Device to Quantify Vitamin A in Fortified Foods (Flour, Sugar, and Milk) for Quality Control." Food and Nutrition Bulletin 35, no. 4 (December 2014): 449–57. http://dx.doi.org/10.1177/156482651403500407.

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Background Simple-to-use quantitative methods are needed to check the adequacy of vitamin A fortification levels. Objective To assess the capacity of a portable fluorometer (iCheck FLUORO) and its test kit vials (iEx Mila) to quantify retinyl palmitate in fortified milks, flours (wheat, maize), and sugar. Methods The portable fluorometer was assessed in a three-step procedure to determine its working range and linearity, intra-assay precision, and interperson precision. Measurements were compared with the results obtained by high-performance liquid chromatography (HPLC), commonly regarded as the standard method for vitamin A analysis. Results The portable fluorometer (iCheck FLUORO) and its test kit vials (iEx Mila) precisely determined the vitamin A contents in fortified flours, sugar, and milks. Its working range was 1 to 10, 0.5 to 3.0, and 5 to 15 mg retinol equivalents (RE) kg−1 for flours (wheat and corn), milks, and sugar, respectively; these values are in accordance with the World Health Organization recommendations for food fortification in least developed countries. The limits of detection are higher than those of HPLC but are all satisfactory (< 1.46 mg RE kg−1). The coefficients of variation within and between observers were satisfactory, especially for sugar and milk. Conclusions The linear relationship between the data from the portable fluorometer and the HPLC data confirms that the portable fluorometer provides a good determination of the vitamin A content of the fortified products in the tested range.

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Prasetya, Desy, Bambang Wirjatmadi, and Merryana Adriani. "Effect of fortified milk (calcium and vitamin D) and osteoporosis gymnastics toward bone density of pre elderly women in the working area of health center Banyuanyar in district Sampang." Jurnal Ilmiah Kedokteran Wijaya Kusuma 4, no. 1 (June 12, 2017): 25. http://dx.doi.org/10.30742/jikw.v4i1.14.

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Disorders of bone density becomes a major public health problem, especially in women pre elderly. Besides due to low intake of essential nutrients for bone, also because of declining estrogen due to menopause. Low bone density can lead to osteoporosis and impact on risk of bone fracture. Fortified milk is one of strategy to provide the intake of calcium and vitamin D daily. In addition, osteoporosis gymnastics also plays a role to increase the absorption of calcium in the small intestine. The aim of this study was to analyzed the effect of fortified milk (calcium and vitamin D) and osteoporosis gymnastics on bone density in women pre elderly in the working area of health center Banyuanyar Sampang. Research design used Non equivalent Control Group Design. Samples were 45 pre elderly womens (age 50-59 years) which is composed of 15 people (treatment group I) in the form of gymnastics osteoporosis, 15 (treatment group II) in the form of osteoporosis gymnastics and fortified milk, and 15 people in the control group. Statistical test using paired T-test, Wilcoxon and Kolmogorov Smirnov. There was the influence of fortified milk (calcium and vitamin D) and osteoporosis gymnastics on bone density (p = 0.037). While in the first treatment group (p = 0.217) and showed no effect on controls groups (p = 0.157). There was the influence of fortified milk (calcium and vitamin D) and osteoporosis gymnastics on bone density. Some respondents have improvement or increase of T-score.

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Wagener, Silke, David Cartwright, and Christopher Bourke. "Milk curd obstruction in premature infants receiving fortified expressed breast milk." Journal of Paediatrics and Child Health 45, no. 4 (April 2009): 228–30. http://dx.doi.org/10.1111/j.1440-1754.2008.01460.x.

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Lestari, Endang Dewi, Lilisianawati Lilisianawati, Saptawati Bardosono, Leilani Lestarina, and Harsono Salimo. "Reduced serum zinc levels while improving growth of underweight school children in trial of zinc-fortified milk in Indonesia." Paediatrica Indonesiana 52, no. 2 (April 30, 2012): 118. http://dx.doi.org/10.14238/pi52.2.2012.118-124.

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Background Most children in low-income countries haveinadequate dietary zinc. The study was aimed to demonstrate theeffect of iron-zinc fortified milk in improving zinc status amongunderweight school children in Indonesia.Objective To evaluate the effects of milk fortification with zinc onserum zinc levels in underweight Indonesian school children.Methods A double-blind, randomized, controlled, communitybasedstudy was conducted on 426 underweight children aged 7to 9 years in several low economic income level elementary schoolsin Jakarta and Solo. Subjects were randomly allocated to receiveeither zinc-fortified milk (n= 217) or standard milk (n=209) for6 months. The fortified milk provided an 2.38 mg zinc per dayand the standard milk provided 0.88 mg zinc per day.Results Among underweight children, the prevalence of stuntingwith a height-for-age z-score < - 2.0 SD was 39.7%. Almost allsubjects (98%) had zinc intake ofless than 60% of the Indonesianrecommended daily allowance (RDA) for that particular agegroup. After receiving the milk intervention, mean serum zincconcentration declined significantly in both groups (from 13 .50±3.05 μmol/Lat baseline to 10.59±1.93 μmol/L, P< 0.05), butgrowth parameters (weight and height) improved.Conclusion Reduced mean serum zinc levels were observed inchildren who received standard milk, as well as those who receivedzinc-fortified milk. These reduction in serum zinc levels may be apart of homeostatic control mechanim for improving the negativezinc balance in zinc pools, as a negative effect on linear growthwas not observed. Larger clinical trials of adequate sample sizeneed to be conducted in order to provide better understandingon zinc regulation among underweight school children. [Paediatrlndones. 2012;52:118-24).

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BEENA, ATHRAYILKKALATHIL, and VELORE PRASAD. "Effect of yogurt and bifidus yogurt fortified with skim milk powder, condensed whey and lactose-hydrolysed condensed whey on serum cholesterol and triacylglycerol levels in rats." Journal of Dairy Research 64, no. 3 (August 1997): 453–57. http://dx.doi.org/10.1017/s0022029997002252.

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The possible hypocholesterolaemic properties of milk and fermented milk products have been investigated in groups of albino rats given a basal diet, basal diet plus cholesterol, and basal diet plus cholesterol together with whole milk or standard or bifidus yogurt. The yogurts were fortified with skim milk powder, condensed whey or lactose-hydrolysed condensed whey. After 30 d, triacylglycerols, total cholesterol, HDL-cholesterol and LDL-cholesterol were measured in serum. Whole milk and ordinary yogurt had no hypocholesterolaemic effect, but standard yogurt containing lactose-hydrolysed condensed whey and all bifidus yogurts lowered serum cholesterol. In general, yogurts changed HDL-cholesterol little, but tended to raise triacylglycerols. There was marked lowering of LDL-cholesterol in rats given either type of yogurt fortified with whey proteins. This study has demonstrated in a rat model that bifidus yogurts and yogurts fortified with whey proteins can reduce total and LDL-cholesterol, and suggests that if they have the same effect in human subjects they have potential value in cholesterol-lowering diets.

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Eibensteiner, Auer-Hackenberg, Jilma, Thanhaeuser, Wald, and Haiden. "Growth, Feeding Tolerance and Metabolism in Extreme Preterm Infants under an Exclusive Human Milk Diet." Nutrients 11, no. 7 (June 26, 2019): 1443. http://dx.doi.org/10.3390/nu11071443.

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Background: For preterm infants, human milk (HM) has to be fortified to cover their enhanced nutritional requirements and establish adequate growth. Most HM fortifiers are based on bovine protein sources (BMF). An HM fortifier based on human protein sources (HMF) has become available in the last few years. The aim of this study is to investigate the impact of an HMF versus BMF on growth in extremely low birth weight (ELBW, <1000 g) infants. Methods: This was a retrospective, controlled, multicenter cohort study in infants with a birthweight below 1000 g. The HMF group received an exclusive HM diet up to 32+0 weeks of gestation and was changed to BMF afterwards. The BMF group received HM+BMF from fortifier introduction up to 37+0 weeks. Results: 192 extremely low birth weight (ELBW)-infants were included (HMF n = 96, BMF n = 96) in the study. After the introduction of fortification, growth velocity up to 32+0 weeks was significantly lower in the HMF group (16.5 g/kg/day) in comparison to the BMF group (18.9 g/kg/day, p = 0.009) whereas all other growth parameters did not differ from birth up to 37+0 weeks. Necrotizing enterocolitis (NEC) incidence was 10% in the HMF and 8% in the BMF group. Conclusion: Results from this study do not support the superiority of HFM over BMF in ELBW infants.

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Abudo Leite Machamba, Almeida, Silvia Eloiza Priore, Mariana De Souza Macedo, and Sylvia Do Carmo Castro Franceschini. "Ingestion of supplements and fortified food with iodine on the breast milk iodine concentration in deficiency areas: a systematic review." African Health Sciences 21, no. 3 (September 27, 2021): 1346–54. http://dx.doi.org/10.4314/ahs.v21i3.46.

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Introduction: The level of iodine in breast milk may be inadequate and compromise the health of this, both due to excess and lack, some population groups remain deficient because of the low consumption of iodate salt, because there is an in- crease in consumption of other sources of iodine, such as supplements and fortified foods. Objective: To evaluate the effect of the consumption of fortified foods and nutritional supplements with iodine on mater- nal milk levels. Methodology: Systematic review based on the Prism method, using the descriptors provided by DeCS. The reading, selec- tion and analysis of the methodological quality of the articles was done by two researchers independently. Results: From 346 abstracts, 6 were eligible. The median iodination range between the studies ranged from 75 to 600 μg in supplements and 150 and 225 μg in fortified foods with effect on increased iodine concentration of breastmilk (BMIC), achieving the adequacy of the median BMIC in 4 of the 6 studies. Conclusion: Iodine ingestion through supplements or fortified foods results in improved iodine levels in breast milk. Keywords: Iodine; supplements; fortified foods; breastmilk; iodine concentration.

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Alsuhaibani, Amnah M. A. "Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium." Journal of Food Quality 2018 (September 17, 2018): 1–7. http://dx.doi.org/10.1155/2018/8308361.

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By-products of oyster shell and egg shell are new candidates for use as calcium supplements. The effect of the fortification of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%, and 2%, respectively, on the rheological, nutritional, and sensory properties was determined. Compared to the control bread, breads fortified with egg and oyster shells had a higher water absorption (%), dough development time, dough stability, mixing time, heat of transition, and setback viscosity but a lower weakening index. Skim milk-fortified bread had the lowest levels of carbohydrates and energy of the bread formulations tested. Oyster shell-fortified bread showed significantly higher contents of protein, ash, fibre, and carbohydrates. Sensory evaluation revealed that the breads fortified with egg and oyster shells showed lower scores for odour and general acceptability compared with the control bread and the bread fortified with skim milk powder. Higher levels of minerals and amino acids except proline were estimated in the tested breads. These results indicate that the addition of natural sources of calcium to bread could positively impact its technological and nutritional properties.

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Blakeney, Shelley, Jennifer Seale, Heather Hendrikson, and Jonathan Whitfield. "Growth Faltering in VLBW Infants Fed Breast Milk Fortified With New Sterile Liquid Fortifier." Journal of Pediatric Gastroenterology and Nutrition 59, no. 5 (November 2014): e46-e47. http://dx.doi.org/10.1097/mpg.0000000000000516.

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Juffrie, Mohammad, and Siti Helmyati. "IRON-FORTIFIED SYNBIOTIC FERMENTED MILK WITH TEMPEH EXTRACT TO ENHANCES PROPIONIC ACID, BUTYRIC ACID, AND NON-PATHOGEN MICROBIOME IN ANEMIC WISTAR RAT." Media Gizi Mikro Indonesia 11, no. 2 (June 30, 2020): 83–92. http://dx.doi.org/10.22435/mgmi.v11i2.2694.

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Background. Anemia, as a global public health problem, needs to be solved. The previous study by the researcher found the potency of iron-fortified synbiotic fermented milk with tempeh extract as an alternative to overcome anemia. Objective. This study aims to determine the effects of iron-fortified synbiotic fermented milk with tempeh extract towards short-chain fecal fatty acids (SCFAs) and fecal microbiota. Method. The study was a randomized controlled trial with three groups, consisting of 8 anemic Wistar rats. The groups made into anemia within 17 days.The groups treated as follows: group NA: fermented milk with tempeh extract fortified by NaFeEDTA, group FE: fermented milk with tempeh extract fortified by FeSO4 , and group KO: fermented milk with tempeh extract without fortification. SCFAs and microbiota of the rat’s feces determined using the Total Plate Count method. SCFAs were measured after the intervention, while fecal microbiota was measured before and after the intervention. One-way ANOVA was used to measure the difference between NA, FE, and KO groups with post hoc test Bonferroni. Results. There was a significant mean difference between propionic and butyric acid between NA and FE groups and the KO group. The highest Lactobacilli number was in the FE group, while Bifidobacteria and Enterobacteriaceae were highest in the KO group. Meanwhile, the NA group had the highest Escherichia coli number. Conclusion. Iron fortification has positive effects on increasing the production of SCFAs in the gut. Prebiotics and probiotics have positive effects on pathogenic bacteria. Further study is needed to determine the effects of iron-fortified synbiotic fermented milk with tempeh extract in human.

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Giribaldi, Marzia, Chiara Peila, Alessandra Coscia, Laura Cavallarin, Sara Antoniazzi, Sara Corbu, Giulia Maiocco, et al. "Urinary Metabolomic Profile of Preterm Infants Receiving Human Milk with Either Bovine or Donkey Milk-Based Fortifiers." Nutrients 12, no. 8 (July 27, 2020): 2247. http://dx.doi.org/10.3390/nu12082247.

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Abstract:

Fortification of human milk (HM) for preterm and very low-birth weight (VLBW) infants is a standard practice in most neonatal intensive care units. The optimal fortification strategy and the most suitable protein source for achieving better tolerance and growth rates for fortified infants are still being investigated. In a previous clinical trial, preterm and VLBW infants receiving supplementation of HM with experimental donkey milk-based fortifiers (D-HMF) showed decreased signs of feeding intolerance, including feeding interruptions, bilious gastric residuals and vomiting, with respect to infants receiving bovine milk-based fortifiers (B-HMF). In the present ancillary study, the urinary metabolome of infants fed B-HMF (n = 27) and D-HMF (n = 27) for 21 days was analyzed by 1H NMR spectroscopy at the beginning (T0) and at the end (T1) of the observation period. Results showed that most temporal changes in the metabolic responses were common in the two groups, providing indications of postnatal adaptation. The significantly higher excretion of galactose in D-HMF and of carnitine, choline, lysine and leucine in B-HMF at T1 were likely due to different formulations. In conclusion, isocaloric and isoproteic HM fortification may result in different metabolic patterns, as a consequence of the different quality of the nutrients provided by the fortifiers.

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