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Iron supplementation of raw milk to control bacterial proteolysis: Sensorial effects



Iron supplementation of raw milk to control bacterial proteolysis: Sensorial effects



Milchwissenschaft 54(6): 320-322



Flavour effects induced by milk supplementation with iron (III) as FeCl3 or lactobionate (Fe-LB), in the amounts required to control bacterial proteolysis, were evaluated. When milk was supplemented after UHT treatment with 25muM iron (III) and stored for 85 d at 24degreeC, lipid oxidation was not enhanced and flavour was not significantly modified. Preferential binding of iron to milk proteins was observed upon addition of both ferric salts. 25muM FeCl3 supplementation of raw milk did not cause immediately noticeable changes in milk flavour after UHT treatment. However, when spoilage enzymes were present in raw milk before heat treatment, iron supplementation aggravated flavour alteration.

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