Enrichment of Pasteurized Whole Milk with Iron

Abstract

Organoleptie evaluation of iron-enriched whole milks showed that ferric iron compounds uniformly resulted in lipolytie rancidity when milk was pasteurized at minimum to moderate temperatures (below about 79 C). This off-flavor was reduced acceptably, or completely eliminated simply by pasteurizing at 81 C. Data consistently showed that milk lipase is made more heat resistant by ferric forms of iron.