Besides Iron having a limited absorption by the body, few foods contain iron in considerable amounts. Therefore, it is useful to consider the strategic enrichment of certain foods. Adding iron by means of a clotting process may prove to be a plaausible procedure to increase the content of iron in cow's milk. Iron in the form of Fe(NH4)2(SO4)2.6H2O (concentrations of 15, 20 and 25mg of Fe/100ml) was added to cow's milk and the contents determined in both the curd and in the whey. It was observed that for the most part iron added to the milk was retained in the curd in a per-cent greater than 70% for the three levels tested and that as the amount of iron added increased, the per-cent retention also increased, with the exception of the highest concentration.
milk; curd; retention of iron
