Mineral Fortification and Bioavailability in Processed Milk

A calcium-fortified dairy-based nutritional ingredient for infant formulae and growing up milks that provides high levels of bioavailable calcium. The ingredient is made by fortifying a specific type of whey protein concentrate enriched in alpha-lactalbumin (α-lac) with calcium salts. The α-lac enrichment is achieved by selectively depleting calcium from the whey protein concentrate before concentrating the α-lac. This leaves the α-lac in an "apo" form with unbound calcium sites. Adding calcium salts to this α-lac enriched whey protein concentrate results in a product with over 80% of the protein's calcium binding sites occupied, compared to around 50% in regular whey protein concentrates. This provides a calcium-fortified

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Concentrated dairy liquids with improved flavor and reduced off-notes compared to conventional methods. The process involves concentrating dairy liquids like milk, then adding specific amounts of dairy minerals to the concentrated product. This provides fresh dairy flavor notes, reduced astringency, and lowered cooked and processed flavors. The added minerals can have higher calcium content compared to other minerals like potassium and magnesium. This helps counteract the flavor changes that occur during concentration and heating of dairy liquids. The added minerals can be lactose-based to avoid excess sweetness.

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A novel method for enhancing dairy cow milk production through targeted supplementation of essential trace elements during lactation. The approach utilizes a nanoparticle formulation of Mg, Zn, Ge, and Ce, which is administered to dairy cows at a specific daily dose. These trace elements, delivered in a nanoparticle matrix, exhibit enhanced bioavailability and efficacy compared to their molecular counterparts. The nanoparticle formulation, developed through nanotechnology, combines the chelating properties of metal citrates with the structural similarity of anionic chelate complexes, enabling more effective delivery of these essential micronutrients to the cow's biological system. This targeted approach demonstrates significant benefits in milk production, particularly in dairy cows, by optimizing the delivery of these critical nutrients during lactation.

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Magnesium-fortified liquids, like milk, to reduce biofilm formation, improve pasteurization, and enhance cheese making. Adding magnesium ions to liquids like milk or beverages to concentrations of 8-150 mM reduces biofilm formation. It also improves pasteurization effectiveness and protein incorporation into cheese curds.

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Mineral premix for correcting microelement deficiencies in cow diets during lactation in the forest-steppe region of Ukraine. The premix contains trace elements like zinc, copper, and manganese in the form of amino acid chelates like glycinate instead of inorganic salts. This organic form has better bioavailability compared to inorganic salts. The premix is designed for the specific microelement deficiencies found in feeds in the region. Using organic amino acid chelates instead of inorganic salts improves absorption and reduces toxicity compared to high-dose inorganic salts.

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