PG student, Department of Dairy Technology, College of Dairy Technology, Sri Venkateswara Veterinary University Tirupati (Andhra Pradesh)
Y.Kotilinga Reddy
Associate Dean, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati (Andhra Pradesh)
V.Vijayabaskar Reddy
Assistant Professor and Head, Department of livestock Products Technology, College of Veterinary University, S.V. Veterinary University, Tirupati (Andhra Pradesh)


In recent years, interest towards foods containing natural food ingredients that improve the human health, has increased. Those components, termed nutraceuticals or functional compounds, have been clinically proven to prevent the occurrence of certain diseases as long as they are consumed at recommended levels on a daily basis. The omega-3 fatty acids confer significant health benefits and diseases prevention such as CVD, hypertension, diabetes, arthritis, inflammatory diseases and autoimmune disorders. Omega-3 fatty acids are a group of polyunsaturated fatty acids which include α-linolenic acid (ALA) its long chain metabolites eicosapentaenoic acid (EPA) and decosahexaenoic acid (DHA). Food fortification is one amongst the foremost vital processes for improvement of the nutrients quality as well quantity in food. Dairy products provide a package of essential nutrients that are difficult to obtain in lowdairy or dairy-free diets, but polyunsaturated fatty acids (PUFAs) are low in both conventional and organic milk and for several individuals it is impossible to attain suggested daily calcium intakes with a dairy-free diet. Therefore, fortification dairy products with nutraceutical ingredient Poly-unsaturated fatty acids (PUFAs) makes them very important nutraceutical foods. Fortification of dairy products with oils rich in poly-unsaturated fatty acids is extremely susceptible to oxidative deterioration.

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