ABSTRACTIRON FORTIFICATION OF YOGURT AND PASTEURIZED MILKBySmith Gilliard NkhataBoth yogurt and pasteurized liquid milk was made from whole cow's milk which was fortified with ferrous bisglycinate, ferrous lactate and ferrous sulfate microencapsulate. Yogurt was stored for 7 days and milk for 2 days before consumer acceptance sensory test was done. Chemical analysis was done every 5 days for yogurt and every 3 days for pasteurized milk. Sensory mean scores show that there were no significant differences between the control yogurt and yogurt fortified with ferrous sulfate microencapsulate in appearance, flavor, mouthfeel and overall preference. Significant differences (p<0.05) were observed between control yogurt and yogurt fortified with ferrous bisglycinate and yogurt fortified with ferrous lactate. The observation was different in milk where no significant differences were observed in appearance and flavor in all treatments while control milk and milk fortified with ferrous lactate showed no significant differences in taste. Both thiobarbituric acid (TBA) and peroxide value (PV) numbers were highest in yogurt and pasteurized milk fortified with ferrous sulfate microencapsulate. Control yogurt had the lowest TBA value. PV was lowest in yogurt fortified with ferrous lactate while pasteurized milk has low PV in control. Therefore ferrous sulfate microencapsulate was the best option for fortifying both yogurt and pasteurized liquid milk.
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