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Studies on the Iodine Content of Milk

I. Effect of Desiccation and Storage

Research Laboratories, Dry Milk Company, Inc., Bainbridge, N. Y.

Roe E. Remington

South Carolina Food Research Commission and the Department of Nutrition of the Medical College of the State of South Carolina, Charleston, S. C.

ABSTRACT

The importance of small amounts of iodine in nutrition seems to have been fully demonstrated by numerous investigators. Such data as are available indicate that milk normally contains small and highly variable amounts of iodine; the amounts reported ranging from traces to 276 parts per billion (1, 2, 3, 4 and 5). That such variations may be due primarily to the amount of iodine ingested in the ration is clearly shown by the work of Scharrer and Schwaibold (6), Krauss and Monroe (7) and by Watson (8). While the analytical difficulties involved in the quantitative estimation of the small amounts of iodine usually found in milk may preclude full acceptance of absolute values recorded, the general conclusions can hardly be contradicted.

The nature of the element and lack of knowledge regarding its exact combination in milk presents certain speculative questions as to whether iodine, either that existing as a normal constituent in milk or that which might be subsequently added, is retained after the milk is subjected to certain common procedures.