Continous Vacuum Foam-Drying of Whole Milk. VI. Iron Enrichment

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 10.6mg 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.