Vitamin Fortification Strategies in Milk

A process for manufacturing powdered milk enriched with vitamin K3 (VK3) that maintains its stability for at least 24 months. The method involves a specific combination of lecithin treatment during the drying process to prevent VK3 degradation. This approach enables the production of powdered milk with a stable VK3 concentration, particularly in the menadione (MNB) form, which is more resistant to degradation compared to menadione sodium bisulfite (MSB). The resulting powdered milk can be used as a nutritional supplement for young animals, including puppies and kittens.

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Nutritional compositions like infant formula with improved vitamin stability during storage. The compositions contain lipid globules with specific size and surface coating properties to stabilize vitamins like A, D, and E. The lipid globules have a volume average diameter of at least 1.0 um and at least 45% have diameters of 2-12 um. They can be coated with phospholipids derived from mammalian milk. The compositions also contain vegetable lipid at 10-50% of dry matter. This combination provides lower vitamin degradation compared to conventional formulas during storage.

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Service products for supplementing milk to improve the nutritional status of young animals in livestock farming. The products contain a balanced blend of vitamins and minerals, particularly targeting deficiencies in iron, vitamin C, D, and E, which are critical for growth and health. The products are designed to be added to milk, either as a temporary supplement or as a top dressing, and are formulated to enhance the natural physiological processes of nutrient absorption in young animals.

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Method to prepare fortified milk with reduced vitamin losses compared to existing methods. The fortification involves wet mixing natural vitamin E with dairy under vacuum conditions, followed by dry blending of natural vitamins A and C. This allows better retention of vitamins A and C during fortification. The dry blending is done separately to avoid oxidation during mixing. The wet mixing with vitamin E is done under vacuum to prevent oxidation. The fortified milk can have higher vitamin A levels compared to existing methods.

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Preventing mineral-vitamin deficiencies in young cattle by correcting their diet with trace elements and vitamins. The method involves supplementing the cattle's feed with specific levels of inorganic trace elements like calcium, phosphorus, cobalt, zinc, manganese, selenium, and iodine. In addition, vitamins A, D3, E, B1, B2, B3, B5, B6, and B12 are added. This premix can be made by mixing monocalcium phosphate, vitamins, and wheat bran or rye.

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A method for fortifying dairy products with vitamin D that eliminates the need for costly and complex operations. The method involves fortifying milk from lactating cows with a feed composition containing inactive yeast comprising vitamin D2, which is then processed to form the dairy product. The feed composition is specifically designed to enhance milk vitamin D content while maintaining normal mineral balances. This approach enables consistent and reliable vitamin D fortification in dairy products, particularly for cheese and yogurt, without requiring additional processing steps or supplementing with crystalline vitamin D.

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