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The influence of processing upon the association of added iron with various milk protein fractions was investigated. The order of associatiort of iron with milk proteins (micrograms iron per gram prorein) from raw and pasteurized milk was fat globule membrane protein, rennincoagulated casein, proteose-peptone, acid-procipitated casein, and whey proreins; and in the case of homogenized milk, rennin coagulated casein, fat globule membrane protein, acid-precipitated casein, proteose-peptene, and whey proteins.
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Demott et al. (1974) studied this question.
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