Abstract: Chemically co-precipitated ferric hydroxide was added to sterilized milk at different levels to investigate its effect on the sensory quality and physicochemical indexes (pH and TBA) during storage at 4 ℃ of milk. The milk added with the compound at a level ≤ 5.3 mg/100 g was good in sensory quality. The iron fortificant could increase the pH of milk and the increment was positively associated with the addition level. Little changes in pH were observed during storage, but TBA showed an upward trend and had no significant difference when the iron forticant was added at different levels. The iron content of milk accounted for 89% of the iron fortificant added at a level ≤ 5.3 mg/100 g after 8 days of storage. Thus, co-precipitated ferric hydroxide can be used as an iron fortificant in milk.

Key words: co-precipitated ferric hydroxide, iron fortification, milk, quality