الفهرس 
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Abstract
Abstract
The incidence of iron-deficiency anemia suggests that fortification of milk and milk products with iron may be a method of supplementing the diet.
In this study five iron sources were selected namly: Ammonium ferric sulphate, Ammonium ferrous sulphate, Ferrous lactate, Iron-casein complex (Fe-CN) and Iron-whey protein complex (Fe-WP). Each was added at a ratio of 20 mg iron/kg milk. These study a trail to present some dairy products i.e. yoghurt and ice milk fortified with iron.
The study were planned to cover three points:
First: to clear the distribution of the added iron between milk constituents under different heat treatment.
Second: effect of adding iron from five different sources on the properties and quality of yoghurt.
Third: effect of fortifying ice milk mix by iron from five different sources on the properties and quality of the ice milk.
Data of the first part revealed that the iron is present in cream, it’s pounded to rennet casein and iso electric casein (acid casein) increased with increasing the heat processing.
Fortifying the yoghurt with iron have no significant effect on, oxidation, and organtoleptic except ammonium ferrous sulphate which gave oxidized flavor, Also, the total viable count was not affected by the iron. Ice milk containing iron was accepted for organoleptic properties especially that fortified with Fe-casein and Fe-Wp.
Key words: Iron fortification-Iron distribution-Milk-Yoghurt-Ice milk.