Effect of Processing Milk upon Association of Added Iron with Different Protein Fractions
Open Access
- 1 January 1974
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 57 (1) , 121-123
- https://doi.org/10.3168/jds.s0022-0302(74)84840-x
Abstract
The influence of processing upon the association of added iron with various milk protein fractions was investigated. The order of associatiort of iron with milk proteins (micrograms iron per gram pro- rein) from raw and pasteurized milk was fat globule membrane protein, rennin- coagulated casein, proteose-peptone, acid-procipitated casein, and whey pro- reins; and in the case of homogenized milk, rennin coagulated casein, fat glob- ule membrane protein, acid-precipitated casein, proteose-peptene, and whey pro- teins.Keywords
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