Organoleptie evaluation of iron-enriched whole milks showed that ferric iron compounds uniformly resulted in lipolytie rancidity when milk was pasteurized at minimum to moderate temperatures (below about 79 C). This off-flavor was reduced acceptably, or completely eliminated simply by pasteurizing at 81 C. Data consistently showed that milk lipase is made more heat resistant by ferric forms of iron.
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Edmondson et al. (1971) studied this question.
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