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Iodophors. I. Effect on Flavor of Milk and Other Observations¹

Department of Food Science, Michigan Agricultural Experiment Station, East Lansing

ABSTRACT

The effects of five commercial iodophors on the flavor of milk and on related factors were studied. Two to 5 ppm I imparted a chemical, iodine-like flavor to skimmilk. This off-flavor in milk could be induced also by contaminating milk with iodophor-soaked milking machine inflations and by transmitting sublimed iodine deposit on bottle closures to milk. Such inflations revealed pronounced antibiosis by the B. subtilus growth test. Iodophor-solution instability was noted by the lessened intensity of yellow and by the sublimed-condensate deposit on the bottle closures. Corrosion of stainless steel was common to all five iodophors used. The pH of iodophor solutions varied with the hardness of water of dilution. Threshold values observed for iodine in milk were lower than those reported in the literature.

¹ Michigan Agricultural Experiment Station, Journal Article No. 3156.