Effect of Processing Milk upon Association of Added Iron with Different Protein Fractions

Abstract

The influence of processing upon the association of added iron with various milk protein fractions was investigated. The order of association of iron with milk proteins (micrograms iron per gram protein) from raw and pasteurized milk was fat globule membrane protein, rennincoagulated casein, proteose-peptone, acid-precipitated casein, and whey proteins; and in the case of homogenized milk, rennin coagulated casein, fat globule membrane protein, acid-precipitated casein, proteose-peptone, and whey proteins. © 1974, American Dairy Science Association. All rights reserved.