Milk fermentations with Lactococcus lactis subsp. cremoris NCFB 712 generated peptide sequences capable of binding calcium and iron.

The control of pH during fermentations generates more calcium binding activity than ferrmentations performed without pH control.

Regarding the iron binding capacity, fermentations with pH control showed an increase from the fermentations without pH control, in which the initial iron binding activity of the milk was maintained.

The molecular weights of some of the peptides found in fermentations coincided with the molecular weights of sequences reported as calcium and iron binding.