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Além do ferro ser muito pouco absorvido pelo organismo poucos alimentos contêm ferro em quantidade considerável. Assim, faz-se necessário estudar meios de enriquecimento estratégico de alguns alimentos. O aumento do teor de ferro no leite mediante um processo de coagulação poderia ser de utilidade visando obter um produto nutricionalmente mais completo. O ferro, na forma de Fe(NH4)2(SO4) 2.6H2O, foi adicionado ao leite de vaca em dosagens de 15, 20 e 25mg de Fe/100ml e sua concentração determinada na coalhada dessorada e no soro. Foi observado que a maior parte de ferro adicionado ao leite fica retida na coalhada dessorada em um proporção superior a 70% para as três dosagens estudadas e que conforme a quantidade de ferro adicionado aumenta, a taxa de retenção também aumenta, exceto para a dosagem mais elevada. 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

Adição de ferro ao leite e sua retenção na coalhada dessorada