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Enrichment of Pasteurized Whole Milk with Iron

Dairy Products Laboratory, Eastern Marketing and Nutrition Research Division, ARS, USDA Washington, D.C. 20250

ABSTRACT

Organoleptic evaluation of Iron-enriched whole milks showed that ferric iron compounds uniformly resulted in lipolytic 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 ferrie forms of iron.

Ferrous compounds normally caused definite oxidized flavor when added to raw whole milk before pasteurization. This off-flavor was markedly reduced by deacrating the milk before adding the iron. Ferrous compounds did not cause rancidity.

Ferric ammonium citrate and ferrous sulfate were evaluated more extensively than other compounds. Addition of the citrate salt followed by pasteurization at 81 C is the more feasible method, since it would be difficult to add the ferrous salt after deodorization and before pasteurization.

¹ Southeastern Marketing and Nutrition Research Division, ARS, USDA, Athens, Georgia 30604.