Fortification and comparative studies on nutrients in fermented milk products

Fermented milk products play important roles in nutritional diet. Historically, fermentation process involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutritional value under controlled conditions. These products represent an important component of functional foods into which probiotic organisms are incorporated to make them more valuable. On the other hand, fortification of milk with micronutrients plays a major role in rendering nutritional deficiency problems in humans. It can improve the palatability and sensory profile of the products. This article provides an overview of fortification especially with calcium citrate and whey protein concentrate for both cow and buffalo milk and comparative studies of nutrients of fermented dairy products, which are consumed by the consumers through their regular intake.