Study of Compatibility of Bioactive Ingredients with Milk Raw Materials

Interest in food products fortified with vitamins and minerals, which may have both preventive and therapeutic effects on cardiovascular diseases, served as the reason for studying the effects of vitamins B1, B5, B6, B9, B12, D3, K2, choline bitartrate, and magnesium citrate on the organoleptic and physicochemical properties of the product under development. Samples were made from a mixture of skim milk and buttermilk in a 1:1 ratio. Vitamins B1, B5, B6, B9, B12, D3, K2, choline, and magnesium citrate were added separately to each test sample in an amount corresponding to 100% of the recommended daily intake, ensuring complete dissolution of the ingredients in the milk raw material. No bioactive ingredients were added to the control samples. All samples were pasteurized at 92±2°C for 10 seconds and cooled to 4±2°C. The samples were then evaluated immediately after manufacturing and after ten days of refrigerated storage. An organoleptic assessment of samples was conducted, along with titratable and active acidity measurements. It was in studies revealing that the addition of vitamins B5, B6, B9, B12, D3, K2, and magnesium citrate in amounts corresponding to 100% of the recommended daily intake did not affect the organoleptic and physicochemical characteristics of the product. The addition of vitamin B1 had a negative impact on the taste of the test samples, while the addition of choline bitartrate affected the consistency, taste, and physicochemical properties of the test mixture. Therefore, it is not advisable to include choline bitartrate and vitamin B1 in the composition of the product being developed.