Introduction Of Fruit Research Articles

Introduction of Fruit and Nut Crops in Medieval India

India grows a large variety of fruits and nuts (hard-shelled fruit or seed) which play an important role in the economy of the country. A large number of fruit and nut yielding species grown in India are introductions during the medieval period (1200-1800 A.D.) from foreign countries and centres of origin of cultivated plants. Some of these species introduced have been successful and later became important export crops such as cashewnut and groundnut. Much of the information on the early history of plant introduction is scattered in archaeological accounts, ethnographies, gazetteers and travelogues of several visitors and dignitaries to India, and in the classical works, memoirs and autobiographies of Moghul emperors published during the medieval period. The Present account deals with the introduction of fruit and nut crops in India during the medieval period. (1200-1800 A.D.). There is need for collaborative work between the plant systematist, horticulturist, linguist and biohistorian for compilation of an authenticated history of pomology and horticulture in India.

Early Infant Feeding Practices and Associations with Growth in Childhood.

Early infant growth trajectories have been linked to obesity risk. The aim of this study was to examine early infant feeding practices in association with anthropometric measures and risk of overweight/obesity in childhood. A total of 2492 children from Upstate KIDS, a population-based longitudinal cohort, were included for the analysis. Parents reported breastfeeding and complementary food introduction from 4 to 12 months on questionnaires. Weight and height were reported at 2-3 years of age and during later follow-up at 7-9 years of age. Age and sex z-scores were calculated. Linear mixed models were conducted, adjusting for maternal and child sociodemographic factors. Approximately 54% of infants were formula-fed at <5 months of age. Compared to those formula-fed, BMI- (adjusted B, -0.23; 95% CI: -0.42, -0.05) and weight-for-age z-scores (adjusted B, -0.16; -0.28, -0.03) were lower for those exclusively breastfed. Infants breastfed for ≥12 months had a lower risk of being overweight (aRR, 0.33; 0.18, 0.59) at 2-3 years, relative to formula-fed infants. Compared to introduction at <5 months, the introduction of fruits and vegetables between 5 and 8 months was associated with lower risk of obesity at 7-9 years (aRR, 0.45; 0.22, 0.93). The type and duration of breastfeeding and delayed introduction of certain complementary foods was associated with lower childhood BMI.

ИЗУЧЕНИЕ ВЛИЯНИЯ ПЛОДООВОЩНОЙ СМЕСИ НА КАЧЕСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

This article presents the results of a study of the possibility of using cabbage and applesauce in the produc-tion of bakery products. For research, various dosages of cabbage (3, 6, 9, 12%) and apple (5; 7.5; 10; 12.5%) puree were selected. Studies have been carried out on the organoleptic and physico-chemical parame-ters of raw materials, semi-finished products and finished products. In the experimental part, the influence of cabbage and apple puree on the properties of dough and finished products (a bun made from premium wheat flour) was studied. An increase in acidity and dough volume was revealed when both cabbage and apple pu-ree were added. There is an increase in volume yield and porosity of finished products. The mass fraction of fiber in products increases, shrinkage decreases. As a result of the research, the optimal dosage of cabbage (6%) and apple (7.5%) puree was identified, a fruit and vegetable mixture was compiled and introduced into the bun recipe. The calculation of the chemical composition, calorie content and nutritional value of the con-trol and optimal sample of the bun was carried out. According to the results of calculations, it was found that with the introduction of fruit and vegetable mixture into the recipe of the bun, the content of indigestible car-bohydrates increases by 2 times, the amount of minerals increases slightly, the caloric content of the product decreases (by 6%), as well as the amount of fat, starch, dextrins. Keywords: white cabbage puree, apple puree, bakery products.

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample

Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder

The recipe composition of confectionary glaze determines its high caloricity upon the low content of physiologically significant substances. Introduction of fruit and vegetable raw materials makes it possible to increase a content of dietary fibers, vitamins, macro- and microelements in a product, as well as to reduce an amount of added sugar. This paper considers a technological possibility of introducing vegetable powders into the confectionary glaze recipe by the example of the beet powder. Physico-chemical indicators of the beet powder were studied in comparison with the classic recipe components of confectionary glaze. An effect of an amount of the beet powder (3–15%) introduced instead of part of sugar on the organoleptic, rheological and crystallization properties of glaze was studied. Organoleptic evaluation revealed that addition of the beet powder into the confectionary glaze recipe in an amount of more than 15% led to appearance of floury off-flavor. It was found that yield strength of glaze increased in the direct proportion to the content of beet powder in its composition (from 3.601 Pа to 4.446 Pa) and its value was in a range of the optimal values of 3÷7 Pа. Therefore, addition of the beet powder in an amount of up to 15% will not lead to technological difficulties. The study of the kinetics of the process of confectionary glaze structuring showed that addition of the beet powder led to a decrease in the solidification point and an increase in the time of glaze crystallization. The main crystallization parameters of the developed glaze were established: solidification point Tmax=28.0÷28.3°C, crystallization time τmax=8.2÷8.6 min. Based on the performed research, the following recipes were developed: vegetable-containing confectionary glaze with the beet powder content of 3 to 10%; vegetable confectionery glaze with the beet powder content of 13%.

Effect of fruit and vegetable powders on the rheological profile of a semi-finished product from light-grain rye flour

The article studies the effect of fruit and vegetable powders on the rheological profile of a semi-finished product based on flour from the grain of light-grain rye of the Bambyshev Memory variety. The flour from the grain of light-grain rye of the Bambyshev Memory variety was control sample No.1. Prototype No.2 was with the addition of apple pomace powder in an amount of 15% to the weight of flour. Prototype No.3 was with the addition of pumpkin pulp powder in an amount of 15% to the weight of flour. The rheological properties of semi-finished products were determined using a Mixolab device. The data of mixograms and Mixolab profilers showed differences in the parameters of the rheological profile and Mixolab indices for the studied flour and mixtures. The authors have proved that, when using rye flour with high amylolytic activity, the introduction of fruit and vegetable powders in the mixture allows you to increase the viscosity of the dough, reduce the amylolytic activity and recommend additives as improvers of the properties of rye semi-finished products. When adding fruit and vegetable powders in an amount of 15% by weight of flour, additives are improvers of the properties of rye semi-finished products. The analysis of the rheological profiles of the dough from the experimental mixtures allows us to recommend them for the production of flour confectionery products.

ВИТАМИННАЯ ЦЕННОСТЬ И СОХРАННОСТЬ ТВОРОГА ПРИ ВВЕДЕНИИ В ЕГО РЕЦЕПТУРУ НАТУРАЛЬНЫХ КОНСЕРВАНТОВ ПЛОДОВ И ЯГОД

The purpose of these studies was to determine how much it is possible to extend the shelf life of cottage cheese and increase its vitamin value due to berries and fruits of some fruit and berry plants. The research was carried out in 2021 on the basis of the laboratory of the Department of Technology of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. Kefir with a fat content of 3.2% was used as the main raw material. The fruits and ber-ries were thoroughly washed and crushed into a pulp, then added to kefir and mixed evenly. Kefir was heated in a water bath and protein coagulation occurred at a temperature of 55 ° C. The result-ing mass was filtered through a non-woven fabric "Agrotek", applying the same load. Glass jars with a volume of 0.25 liters with tin lids with threads were sterilized by steam in a water bath at t=100 oC for several minutes. The jars were filled with ready-squeezed cottage cheese. The addi-tion of crushed fruits and berries to cottage cheese changes some of its organoleptic characteris-tics: orange pulp - consistency, sea buckthorn-smell and taste, aronia - color. The introduction of fruits and berries into the recipe of cottage cheese preserves the moisture and fat content within the standard. The dynamics of the acidity of cottage cheese is greatly disturbed only by the fruits of sea buckthorn. The addition of sea buckthorn fruits to it contributes to an increase in the humid-ity and acidity of cottage cheese in a greater degree. The shelf life of cottage cheese with the addi-tion of sea buckthorn fruits at a temperature of 4 oC was 8 days, the other options - 12 days. When stored in room conditions (t=20 oC), the control cottage cheese and with aronia spoiled after 5 days. Adding fruits to it slowed down the appearance of mold: cranberry - for 1 day, mountain ash - for 2 days, orange-for 3 days. The most organic acids are added to the cottage cheese by sea buckthorn fruits and cranberry berries, flavonols - the fruits of common mountain ash, coloring substances and anthocyanins - aronia, ascorbic acid and carotenoids, including β-carotene - aronia and mountain ash.

Parents’ perception of their role in the prevention of inadequate consumption of fruit and vegetables among adolescents in South Africa

South African adolescents consume relatively low fruit and vegetables in spite of the development of foodbased dietary guidelines for South Africa. The aims and objectives of the present study were to investigate parents’ perception of their role in the prevention of the health compromising behaviour of inadequate consumption of fruit and vegetables among adolescents in South Africa. The study design was qualitative and exploratory and the research strategy used was inductive, deductive and abductive. Using a guiding question schedule data were collected from five focus group interviews. A non-probability purposive theoretical sampling method was utilized and the sample size of 37 determined by theoretical saturation. Data analysis was performed using the grounded theory approach. The findings of the study suggest that children should be introduced to fruit and vegetables as early as possible. The study recommends that infants should be exposed to the taste of locally available fruit and vegetables followed by the gradual introduction of fruit and vegetables into their diet together with a variety of other nutrientdense foods when solid foods are being introduced.

Scientifically based production criteria for chocolate semi-finished products using fruit and vegetable powders

Chocolate glaze consists mainly of sugar (50%) and fat (35%) and is a high-calorie semi-finished product with a high content of simple carbohydrates. The standard for glaze provides the possibility of producing chocolate glaze with fruit and vegetable components, which reduces the content of simple carbohydrates. Studied and justified the criteria for the production of chocolate glazes with different contents of fruit and vegetable powders. Analysis of the rheological parameters of chocolate semi-finished products showed that the introduction of fruit and vegetable powder instead of part of the sugar leads to a significant change in the nature of the rheological behavior of the semi-finished product. The yield strength increases from 3.4 to 12.6 Pa as the proportion of fruit and vegetable powder in the formulation increases. In order to determine the effect of the production method on changes in the yield strength of fruit and vegetable chocolate glaze, a series of experiments was carried out. It was found that with a constant content of fruit and vegetable powder (11%), temperature, processing time and machine support, the resulting chocolate glazes differed in their rheological characteristics. It was found that the greatest reduction in the yield strength of fruit and vegetable chocolate glazes during the production process can be achieved by stage-by-stage grinding of the formulation components in a ball mill and the additional introduction of PGPR emulsifier at the conching stage. The quality of chocolate semi-finished products depends not only on rheological parameters, but also on crystallization properties. The developed chocolate glazes with different contents of the fruit and vegetable component were processed at a temperature of about 30 °C in a laboratory tempering machine in order to form and stabilize fat crystals in ?-form. Then, the temperindex was determined. It was found that, subject to the same tempering conditions, with an increase in the proportion of fruit and vegetable powder, the temperature of glazes increases. Glazes with a mass fraction of fruit and vegetable powder of more than 7% were distinguished by the properties of re-tempered semi-finished products - the presence of large fat crystals, a rough structure and the absence of surface gloss. In order to obtain the optimal temperature index of glazes with a content of fruit and vegetable raw materials of more than 7%, their tempering modes were developed.

Processing of dairy raw materials in healthy food products

The object of research is whey-based beverages. The most problematic areas are the limited shelf life of beverages and the risk of product stratification during storage.In the course of the study, whey pasteurization regimes are used: 84±2 °C, waiting time 15–20 s, so the shelf life of beverages is limited, since sterilization of whey beverages is impossible due to loss of biologically active substances. To prevent delamination of the beverages during the storage of the formulation, pectin is added and an additional operation – homogenization is introduced.Whey beverages with functional properties for individuals controlling body weight are obtained with improvement of organoleptic characteristics of the product. The resulting beverage is suitable, as a result of the introduction of plant components, to improve the metabolism in the body, block the synthesis of fat in adipose tissue, reduce the absorption of carbohydrates and fats in the digestive tract and remove excess fluid, accelerate the cleavage of fat molecules and transform fat into free energy. This is confirmed by the activation of pancreatic lipase. The activity of pancreatic lipase increases in 3.8...4.0 times in comparison with the control (whey).Components of the whey, as the basis of beverages, have low energy value and high biological value. L-carnitine, α-lipoic acid, stevia, gingerol and bromelain stimulate the breakdown of fats. Cinnamon increases metabolism in the body. This helps to accelerate the breakdown of fat.To increase the nutritional value and biological activity to the beverages, the introduction of fruit and berry juices (lemon, cranberry, orange, pumpkin, yostaberry juice). Biologically active substances of juices show antisclerotic, antistress, tonic, immunostimulating, antioxidant effect. Antisclerotic action of juices is associated with the antioxidant properties of vitamins C, E, β-carotene. Juices reduce the oxidation degree of the most dangerous fraction of lipoproteins, thereby slowing the growth process of atherosclerotic plaques in the vessels. Antistress, tonic, immunostimulating and antioxidant effects of juices are due to the content of polysaccharides, sulfur-containing proteins, minerals, vitamins A, E, C, group B, bioflavonoids.Whey beverages for people who control body weight are not toxic, their frequent consumption does not lead to addiction. Beverages do not contain substances prohibited by the Ministry of Health of Ukraine. Shelf life of beverages is 14 days. Beverages can be made on traditional equipment using traditional technology.

Practical utility of Phalaprashana Samskara (introduction of fruits) to the infant after a period of exclusive breast feeding

Health of a child especially in infantile period is a major concern and subject matter of fretfulness for parents as well as for whole family. This period accompanies with lots of doubts and hesitations about baby’s heath, making parents uncertain for deciding what is best for their baby. Nutrition remains their main concern about what to give? what is ideal period? what is ideal sequence of fruits and food article etc. Focusing on above described are, attempts are made to investigate beneficiary effect of introduction of fruits in weaning period on infantile health. Introduction of fruits to the baby is known as Phalaprashana in Ayurvedic terminology. Similar to Pediatric branch of modern medicine, Kaumarbhritya is an important division of Ayurveda science dealing with child care and treatment of childhood diseases. Here view of Ayurveda is explored about introduction of fruits to the infant after period of exclusive breastfeeding, before starting any solid food items.

Predictors and correlates of taste preferences in European children: The IDEFICS study

The present study investigated taste preferences in a sample of 1705 children aged 6 to 9years from survey centres in Italy, Estonia, Cyprus, Belgium, Sweden, Germany, Hungary, and Spain and aimed to identify factors correlated with taste preference. Children’s preferences for varying levels of sucrose (sweet) in apple juice and fat, sodium chloride (salt) and monosodium glutamate (umami) in crackers were assessed using paired-comparison tests. Socio-demographics (age, sex, parental education), early feeding practises (breastfeeding, introduction of fruits), parenting behaviour (TV viewing, using food as a reward) and taste threshold sensitivity for sucrose (sweet), sodium chloride (salt), caffeine (bitter) and monosodium glutamate (umami) were investigated as possible correlates of taste preferences. Parents reported on socio-demographics, early feeding and parenting behaviour. Taste thresholds were determined via a paired-comparison staircase method. Country of residence was the strongest factor related to preferences for all four tastes. Taste preferences also differed by age. Preference for sugar and salt increased between 6 and 9years of age while preference for monosodium glutamate decreased. The age differences remained significant even after adjustment for sex, country of residence, parental education and early feeding habits. Sex, parental education, early feeding habits, TV viewing, using food as a reward and taste thresholds were not consistently related to taste preferences among the survey centres. In summary, the results highlight the importance of culture and age in taste preferences in children younger than 10years of age.

Introduction of Fruits and Vegetables into Children's Diets in the Iringa Region, Tanzania

Introduction of Fruits and Vegetables into Children’sDiets in the Iringa Region, TanzaniaUndernutrition is still a major problem among chil-dren under the age of 5 years in developing countries[1], often occurring during the weaning period, whichis recommended by World Health Organization tostart after 6 months of exclusive breastfeeding[2, 3]. However, little is known about the introduc-tion time and consumption frequency of complemen-tary foods in Tanzania. Therefore, an explorativestudy was conducted in the Iringa Region ofTanzania’s Southern Highlands during the dryseason in August and September 2008. Participantswere recruited by a systematic sampling procedureconsisting of 124 rural and urban mothers and heryoungest child between the age of 6 months and5 years. Mothers were interviewed with structuredand open-ended questionnaires. Children’s dietaryintakes were assessed using a single 24-h dietaryrecall [4], of which a dietary diversity score (DDS)[5] and a food variety score (FVS) according toDrewnowski et al. [6] were calculated. Children’sheights and weights were measured with a portablewooden stadiometer (Shorr Productions ofMaryland, USA) and a digital scale (Seca 862, SecaGmbH & Co KG, Hamburg, Germany), respectively.ENA-software using WHO Child Growth Standards2005 [7] was applied to determine the nutritionalstatus. Data of nine children were incomplete andexcluded of the statistical analysis [SPSS version17.0 (SPSS Inc., Chicago, IL, USA)]. The medianchild’s age was 19 months (Table 1). Children wereintroduced to grain-based complementary foods,fruits and vegetables at a median age of4.0 (0.1/12), 6.0 (1/17) and 8.0 (2/24) months, respect-ively, with no statistical differences between the ruraland urban area. A total of 76% of children wereintroduced to complementary foods earlier than thefirst 6 months of life. Notably, the introduction wasstill later than in other developing and developedcountries [8–13]. However, 51% were given solidsbefore reaching the age of 4 months, increasingtheir risk of diarrhoea. Regarding vegetables,30% of children were not given any before reachingthe age of 12 months increasing their risk of develop-ing micronutrient deficiencies. The mean DDS was5 while children were primarily fed starchy foods,such as maize, plain rice, cassava and sweet potatoes(Fig. 1). Regarding vegetables, they ate traditionalvegetables adapted to local agricultural conditionsand incorporated into the family’s diet. The medianand mean FVS was 11 and higher than the mean FVSof 5.5 found in a South African study [14], but com-parable to the mean value of 10 found amongGuatemalan infants [15]. The observed stunting rateof 41% was similar to the rate of 38% found by theTanzanian Demographic and Health Survey 2004–05(TDHS) [16]. Both weights and heights of childrenwere positively correlated with the number of fruitand vegetable types consumed as well as DDSand FVS. These findings indicate that a higher foodvariety has positive impacts on weight andheight development of children, although thisimpact is not fully understood. Conclusively, furtherinvestigations on the impact of young children’sdiets on their growth, health and development areneeded.C

Introduction of complementary foods to the infant diet within the first year of life: evaluation of general recommendations using Achievable Benchmarks of Care®

The primary objective of the present study was to assess the effect of DHA and arachidonic acid (ARA) supplementation of infant formulas on the incidence of respiratory illnesses during the first year of life. Enrolment for this multicentre prospective open-label 12-month observational study was conducted from 2002 to 2003 and included 1392 children from 357 Spanish paediatricians (the GENERACION Study Group). Infants were assigned in the proportion 4.4 :1 to receive a formula supplemented with 3.2 g DHA and 6.4 g ARA/kg or a low or non-supplemented control formula. Eligible infants were healthy, born at a gestational age that exceeded 36 weeks and non-breast-fed. Infants were to visit the paediatrician at baseline and months 1, 3, 5, 7, 9, and 12. At each subsequent visit records were taken of: anthropometric measurements; month of introduction for gluten-free cereal, gluten, fruits, vegetables, meat, fish, egg yolk, whole egg, cow's milk and legumes; the occurrence of clinical symptoms associated with common ailments in infancy. Results of the main objective have been published elsewhere (1,2) , and showed a significantly lower incidence of bronchitis or bronchiolitis in DHA + ARA-fed children. The secondary objective was to determine the adherence to paediatricians' recommendations to guidelines (3,4) on the introduction of complementary foods to the infant's diet. Achievable Benchmarks of Care (ABC) 1 ratios were also calculated to determine the standards of excellence attained by the 10 % of top performers (5) and identify areas for improving adherence to guidelines on the introduction of complementary foods (6) . The Table summarizes the findings from the study. Overall, the adherence was appropriate for most recommendations, but some recommendations need to be reinforced, such as the introduction of fruits, fish, cow's milk and legumes.

Age at introduction of new foods and advanced beta cell autoimmunity in young children with HLA-conferred susceptibility to type 1 diabetes

Evidence for the role of infant feeding in the development of beta cell autoimmunity is inconsistent. We set out to study the effects of breastfeeding and of age at introduction of supplementary foods on the development of beta cell autoimmunity. A prospective birth cohort of 3,565 infants with HLA-DQB1-conferred susceptibility to type 1 diabetes was recruited between 1996 and 2001 from two university hospital areas in Finland. Blood samples were collected at 3- to 12-month intervals to measure antibodies against islet cells, insulin, glutamate dehydroxylase and islet antigen 2. The families kept a record on the age at introduction of new foods, and for each visit completed a structured dietary questionnaire. The endpoint was repeated positivity for islet cell antibodies together with at least one of the other three antibodies. The overall or exclusive duration of breastfeeding was not associated with the risk of developing the endpoint. An early age at introduction of fruits and berries (< or =4 months) was related to increased risk of developing positivity for the endpoint (hazard ratio [95% CI] for earliest tertile 2.02 [1.03-3.95] and for midtertile 1.97 [1.06-3.64] compared with latest tertile >4 months). Also, introducing roots between 3 and 3.9 months (midtertile) was related to increased risk of the endpoint (hazard ratio [95% CI] for the earliest tertile 1.04 [0.57-1.90] and for midtertile 1.82 [1.19-2.79] compared with latest tertile). These associations were independent of several putative socio-demographic and perinatal confounding factors. Our findings suggest that an early age at introduction of fruits and berries and roots associates independently with beta cell autoimmunity, contradicting earlier findings from smaller birth cohort studies.

Fun Microbiology: Making Plain &amp; Frozen Yogurt

Yogurt is one of the oldest fermented milk products known. It is believed to have originated approximately 4,000 years ago in the Middle East (the name comes from Turkish) and spread with the migration of herdsmen in search of water and pastures to stake a living (Vedamuthu 1993). Although yogurt has a long history, its popularity and growth in sales in the United States has occurred primarily over the last 20 years. This could be attributed (but not limited) to the following developments: use of sweeteners to mute tart acid flavor of plain yogurt, introduction of fruits and nuts, inclusion of low-fat and non-fat yogurts containing non-nutritive sweeteners with advertising aimed at calorie-conscious persons, introduction of frozen yogurt as a low-calorie dessert, and accumulation of scientific data indicating health benefits of yogurt consumption (Halpem et al. 1991; Isolauri et al. 1991; Pochart et al. 1989; Vedamuthu 1993). Yogurt is a solid, custard-like milk product fermented with a mixture of the bacteria Streptococcus salaivarius subsp. thermophilus (coccus shaped) and Lactobacillus delbrueckii subsp. bulgaricus (rod shaped)(Atlas 1997; Jay 1996). The pairing of coccus and rod is important in yogurt production because there is an associative beneficial relationship formed between these two bacteria, which in biology is referred to as symbiosis. Modern cultured yogurt production usually begins with concentrating milk by 1/4 volume in a vacuum pan by heating at 90? C (1940 F) for a few minutes. The milk is fortified at 380