Standardization of method for manufacture of Iron fortified probiotic fermented milk

摘要

Iron fortified probiotic fermented milk (1.5% fat, 11% MSNF) was prepared using six different iron sources viz. ferrous sulphate, ferrous gluconate, ferric ammonium citrate, ferric chloride, ferric pyrophosphate and reduced iron. Ferric ammonium citrate has been selected as potent source for fortification in fermented milk @ 15 ppm. Maltodextrin and pectin was added @ 1.0% and 0.1% respectively to improve body and texture characteristics and to reduce whey separation without adversely affecting othersensory attributes, physico-chemical characteristics, incubation time and viability of starter bacteria viz. Lactobacillus helveticus MTCC 5463 and Strptococcusthermophillus MTCC 5460. The average iron content in final product ranged from 16 to 17 ppm.The product was acceptable upto 12 days when stored at 4°C.