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Table 3
Dairy products prepared by flaxseed fortification in different forms and at different concentrations.
| Product name | Flaxseed form | Processing method | Amount of supplementation | Reference |
|---|---|---|---|---|
| Dahi (Indian Yogurt) | Microencapsulated flaxseed oil powder (MEFOP) | Fermentation | 1–3% | Goyal et al., 2016 |
| Ice cream | Flaxseed oil | Freezing | 0–12% | Goh et al., 2006 |
| Cheese | Flaxseed lignan (SDG) | Pasteurization and fermentation | 1 g/10 L | Hyvarinen et al., 2006 |
| Yogurt | Flaxseed lignan (SDG) | Fermentation | 100 mg | Hyvarinen et al., 2006 |
| Milk | Flaxseed lignan (SDG) | Heat treatment | 1% | Hyvarinen et al., 2006 |
| Whey drinks | Flaxseed lignan (SDG) | Pasteurization | 10 mg/100 ml | Hyvarinen et al., 2006 |
| Butter | Flaxseed additive | – | 0.8–1.6% | Ivanov et al., 2011 |
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