Study And Preparation Of Nutritious Milk For Students

The nutrients deficiency of children and juveniles is still prevalence in our country.Milk fortification is considered one of the effective method of the problem prevention. The present study of milk fortification with Vitamins (including VitaminA, VitaminD, VitaminB2 and VitaminC ), mineral elements (including Calcium, Iron and Zinc) and taurine was carried out based on Recommended Daily Allowances (RDA) by Chinese Nutrition Society, the growth and development features in children and juveniles and the current diet status in China as well. The fortified milk was processed with the techniques of mixing , homogenizing, sterilizing and packaging etc.The product achieved a rational formulation,well bioaveilibility ,easier processing and lower cost. The components and supplements of the fortified milk were up to Hygiene Health Standard of Nutrition Fort~flcant (GB 14880-94).The combination of Calcium lactic acid (CaLA), Iron Sodium EDTA (FeNaEDTA) and Zinc lactic acid (ZnLA) showed a optimal result in the screening study of various fortificants of Zn, Ca and Fe according to the solubility, sensory appearances and costs. Subsequently, suitable doses of these three fortificants were investigated .With concentration on how to enhance CaLA-induced decreased milk抯 thermal stability to meet the technology of sterilization of milk, these results suggested that combination of citrate with phosphate could increase the thermal stability of milk by chelating added calcium ion. The optimal combining doses of citrate and phosphate were determined by orthogonal test. Furthermore, the interactions of various supplemented fortificants were also examined. It was found that FeNaEDTA and calgon were beneficial to Vitamin C and could protect Vc from destroy in heating processes.