FLAVOR OF IRON FORTIFIED BUFFALO MILK

Investigation conducted on the iron fortification of standardized (5% fat) buffalo milk has shown the possibility of enrichment of milk at 1 0 ppm level with Fe++ or Fe+++ without any adverse effect upon its fla vour and storability. Added ascorbic acid/ascorbyl palmitate did not s eem to incur any additional advantage regarding flavour improvement at elevated levels of fortification. FeSO4.7H2O requires purification th rough recrystallization prior to addition. Fortification with 10 ppm o f elemental iron seems to have future potential to improve the nutriti onal status of Indian milk supplies.