Iron Fortification in Dairy Industry

Abstract : Iron deficiency is usually the result of insufficient dietary intake of iron, poor utilization of iron from ingested food, or a combination of the two. Cow milk and dairy products are considered as poor in iron. Addition of supplementary iron to milk or dairy products might be an effective mean of increasing the dietary intake of iron for the population. This presentation reviews information on the iron fortification of milk and dairy products. It will be described the different possible iron sources with their advantages and inconvenient. Different results from the scientific literature will be reported showing that iron fortification of milk or dairy products induces several changes. Among the changes, special attentions will be paid on the 1. Bio-physico-chemical modifications of dairy constituents with the location of added iron after enrichment, the formations of iron-casein, iron-phosphopeptides, iron-whey-proteins and iron-phosphate. The oxidations of lipids and iron will be also described. 2. Modifications of some technological properties of milk enriched in iron (thermal stability of casein micelles, properties of acid and rennet gels made with milk); 3. Quality (composition, colour, flavour…) of some dairy products enriched in iron such as yoghurts, cheeses… and 4. Nutritional interest of iron enrichment. The last part of this presentation will show different dairy products fortified in iron and commercialised.
Type de document :
Communication dans un congrès
3. International Symposium on Minerals & Dairy Products , Sep 2017, Wuxi, China. 2017
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Contributeur : Archive Ouverte Prodinra <>
Soumis le : mercredi 4 octobre 2017 - 20:26:04
Dernière modification le : mercredi 21 mars 2018 - 16:08:08


  • HAL Id : hal-01610650, version 1
  • PRODINRA : 409269



Frederic Gaucheron. Iron Fortification in Dairy Industry. 3. International Symposium on Minerals & Dairy Products , Sep 2017, Wuxi, China. 2017. 〈hal-01610650〉



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