Akademik Veri Yönetim Sistemi
4th International Anatolian Agriculture, Food, Environment and Biology Congress, Afyonkarahisar, Türkiye, 20 - 22 Nisan 2019, ss.718-722
Milk, which could be transformed into various products such as yogurt, cheese and butter by being fermented, is a very useful food containing protein, fat, carbohydrate, vitamin and mineral substances at certain rates in its compound. Besides its being seen as a staple, milk is poor in terms of some components. Compound and qualities of milk change due to the factors such as animal species, its breed, its age, nutrition, lactation period, disease, milking status and season, and it is also affected by transporting in unsuitable conditions, storage and some applied operations. Milk is subjected to enrichment operation in order to obtain a healthier product by regaining lost attributes, increasing the level of components that are not available in sufficient level, developing its nutritious attributes and attractiveness. Milk is subjected to enrichment operation in terms of iron and vitamin D due to the operations of low iron content of milk, decrease in vitamin D content, which is a fat soluble vitamin, depending on the reduction of fat rate in low fat or skimmed milk and occurring of loss of vitamin D because of various technological operations such as separation, pasteurization and sterilization applied to milk. In this context in our review study, it will be referred to the significance of milk enrichened with iron and vitamin D in adequate and balanced nutrition.