Standardization of Method for Manufacture of Iron Fortified Probiotic Fermented Milk

Abstract

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 iron reduced. Ferric ammonium citrate has been selected as potent source for fortification in fermented mik @ 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 other sensory attributes, physic-chemical characteristics, incubation time and viability of starter bacteria viz. Lactobacillus helveticus MTCC 5463 and Strptococcus thermophillus MTCC 5460. The average iron content in final product ranged from 16 to 17 ppm. The product was acceptable upto 12 days at 4°C.