A NEW APPROACH TO FERMENTED MILK PRODUCTS FORTIFICATION WITH REGIONALLY SIGNIFICANT BIOELEMENTS AND VITAMINS
In the article the need of harmonization of the nutritiological and hygienic norms on foodstuff is speculated. The necessity of the nomenclature expansion of the separate vitamins and mineral substances (bio-elements) when rationing physiological need of the person for feedstuffs regarding the adequate level of their consumption is proved. The need of the requirements determination on regionally significant micronutrients content and completion of their deficiency by fermented milk products fortification is provided. Requirements to the vegetable additives recommended as sources of scarce bioelements and vitamins are proved. It is offered to consider saturation of fermented milk products with a complex of organic compounds of scarce micronutrients as a technological mean on decreasing biogeochemical consequences of bio-elements lack at the population of the Orenburg region. The actual content of selenium, iodine and lithium in the experimental samples of fortified cottage cheese, fermented baked milk and yogurt received in the certified testing laboratories testifies substantial increase of maintenance of the listed bioelements in basic products. Fortification with a lithium ascorbate as a component of the biologically active additive (BAA) «Normotim» has allowed to provide a lithium content regarding ALC for all fortified fermented milk products.