Fortification of Yoghurt with Iron

Standardized buffaloes milk (4% fat) was fortified with 20 mg iron /Kg milk using five different sources of iron salts.Chemical, microbiological and sensory characteristics of the yoghurts as well as lipid oxidation were monitored over 10 days of storage at 4±2°C. The results showed no clear differences in the total solids content of all fresh fortified yoghurt by different iron salts. No significant differences on fat content, pH value, syneresis, acetaldehyde and diacetaldehyde content and total lactic acid bacteria counts among iron fortified fresh yoghurt. Fortification of yoghurt with Ammonium ferric sulphate and ammonium ferrous sulphate significantly increases oxidation (as measured by the TBA test) in comparison to unfortified yoghurt. Sensory characteristics scores did not detect any significant differences in the flavours, appearance or overall quality between fortified and unfortified yoghurt. All yoghurt samples were acceptable, suggesting that yoghurt is a suitable vehicle for iron fortification.