Effect of Microwave Heating on the Dielectric Properties and Components of Iron-Fortified Milk

<div>Composition changes of ferrous gluconate–milk heated to 45°C and 95°C. Fat: fat content (%); Cru. Prot.: crude protein content (%); Tru. Prot.: true protein content (%); Lactose: lactose content (%); SnF: non-fat solids content (%); Ts: total solids content (%); FPT: freezing point (°C).</div>

Journal of Food Quality

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Figure 6

Figure 6: Effect of Microwave Heating on the Dielectric Properties and Components of Iron-Fortified Milk 