i could not find the full article and i kept asking for a full version but nothing .

i found in this abstract :

Skim milk fortified with iron, added in the form of ferric ammonium citrate, was made into Baker's cheese and cot- tage cheese. Approximately 14% of the iron was retained in Baker's cheese and 58% in the cottage cheese. Subsequent studies indicated that heat treatment during manufacture was a major factor influencing iron retention.

Do anybody have any explication with refferences if possible ? thank you