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Are you interested in the mineral fortification of dairy products? This technical paper discusses important nutritional and technological aspects of the mineral fortification of dairy products. It provides the major findings of Jungbunzlauer’s internal lab work and the cooperation with the University of Hohenheim, Germany, focusing specifically on calcium, magnesium and zinc fortification in milk, yoghurt and drinking yoghurt. It serves as a guidance to develop new product concepts with fortification levels above 50% EU RDA.