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Journal of Dairy Science Vol. 57 No. 1 121-123
© 1974 by American Dairy Science Association ®
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Effect of Processing Milk upon Association of Added Iron with Different Protein Fractions

B. J. Demott and J. R. Park1

Department of Food Technology and Science, University of Tennessee, Knoxville 37916

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.

FOOTNOTES

1 Present address: Department of Food and Nutrition, Young Nam University, Taegu, Korea.






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Copyright © 1974 by the American Dairy Science Association ®.