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Journal of Dairy Science Vol. 57 No. 10 1256-1257
© 1974 by American Dairy Science Association ®
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Continous Vacuum Foam-Drying of Whole Milk. VI. Iron Enrichment

E. F. Schoppet, C. C. Panzer, F. B. Talley and H. I. Sinnamon

U. S. Department of Agriculture, Eastern Regional Research Center, Philadelphia, PA 19118

ABSTRACT

With the growing interest in iron fortification of foods, particularly milk, we studied the processing and keeping qualities of vacuum foam-dried whole milk after the addition of 10.6 mg per liter of iron in the form of ferric ammonium citrate. Added iron had no adverse effects on the dehydration process, initial flavor and dispersibility, or flavor and dispersibility after extended storage.






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Copyright © 1974 by the American Dairy Science Association ®.