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

Table 2

Effect of concentration of ferrous gluconate on the microwave-induced changes of the composition of the milk system.

Method	Concentration	Fat	Cru. Prot.	Tru. Prot.	Lactose	SnF	TS	FPD
Microwave 45°C	1.00 mg/100 g
	1.50 mg/100 g
	2.00 mg/100 g
	2.50 mg/100 g
Microwave 95°C	1.00 mg/100 g
	1.50 mg/100 g
	2.00 mg/100 g
	2.50 mg/100 g

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). Results as mean ± SD. Different superscripts in the same row denote significant differences .