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Food Science

1995

Chemical

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Full-Text Articles in Life Sciences

Effects Of Iron Fortification On Microbiological, Physical, Chemical, And Organoleptic Properties Of Yogurt, Sharareh Hekmat May 1995

Effects Of Iron Fortification On Microbiological, Physical, Chemical, And Organoleptic Properties Of Yogurt, Sharareh Hekmat

All Graduate Theses and Dissertations

It has been shown that iron binds strongly to the proteins in milk, and our aim was to determine whether or not this binding was affected by lowering pH in the manufacture of yogurt. Iron-protein complexing was studied using two different techniques. 1) Skim milk was fortified with 10 mg iron/100 ml and the pH of the milk was adjusted to 6.7, 6.2, 5.8, 5.3, 4.5, and 4.0. The milk was fractionated by ultracentrifugation at 52,000 x g for 60 minutes. The pellets and serum were then analyzed for iron, calcium, and ...