In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk.; U ovom je radu proizveden kompleks koncentrata proteina sirutke i željeza postupkom sušenja raspršivanjem u laboratorijskoj sušilici pri optimalnim uvjetima: ulazna temperatura zraka 180 °C, protok 2,66 mL/min i ukupni udjel čvrste tvari 15 %, za uporabu u prehrambenim proizvodima. Standardnim postupkom centrifugiranja i ultrafiltracije uklonjeno je slobodno željezo, zatim je retentat sušen raspršivanjem za dobivanje kompleksa koncentrata proteina sirutke i željeza. Nije bilo bitne razlike u toplinskoj stabilnosti, vremenu koagulacije sirila, boji, tvrdoći gruša, viskoznosti i senzorskim svojstvima mlijeka obogaćenog kompleksom (y(željezo)=15 mg/L) u usporedbi s kontrolnim uzorkom. Biološka dostupnost željeza in vitro i indukcijsko vrijeme bili su nešto veći (p<0,05) u mlijeku obogaćenom kompleksom koncentrata proteina sirutke i željeza nego u onom obogaćenom željezom.