Chapter 17. Potential for Improving Health: Iron Fortification of Dairy Products

  1. Young W. Park Ph.D. Adjunct Professor1,2
  1. Young W. Park Ph.D. Adjunct Professor1,2

Published Online: 2 DEC 2009

DOI: 10.1002/9780813821504.ch17

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products

How to Cite

Park, Y. W. (2009) Potential for Improving Health: Iron Fortification of Dairy Products, in Bioactive Components in Milk and Dairy Products (ed Y. W. Park), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813821504.ch17

Editor Information

  1. 1

    Georgia Small Ruminant Research & Extension Center, Fort Valley State University, Fort Valley, GA 31030, USA

  2. 2

    Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA

Author Information

  1. 1

    Georgia Small Ruminant Research & Extension Center, Fort Valley State University, Fort Valley, GA 31030, USA

  2. 2

    Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA

Publication History

  1. Published Online: 2 DEC 2009
  2. Published Print: 12 JUN 2009

ISBN Information

Print ISBN: 9780813819822

Online ISBN: 9780813821504

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Keywords:

  • iron fortification of dairy products;
  • iron deficiency anemia - prevalent nutritional problem in U.S. and the world;
  • potential of iron fortification in improving human health;
  • iron fortification in fluid milk;
  • iron fortification in dairy products;
  • superdispersed ferric pyrophosphate (SDFe);
  • iron fortification effects on food quality of aging dairy products;
  • cow milk allergy (CMA), a common disease;
  • iron-binding ability of whey protein concentrate (WPC) and its hydrolysates;
  • hemoglobin regeneration efficiency (HRE) and iron bioavailability measurement

Summary

This chapter contains sections titled:

  • Introduction

  • Potential of Iron Fortification in Improving Human Health

  • Effects of Iron Fortification on Food Quality of Milk and Dairy Products

  • Potential of whey Proteins in Iron-Binding Capacity and Iron Carrier

  • Bioavailability of Iron among diffrent Iron-Fortified Milk and Dairy Products

  • References