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Removal of Iodine¹³¹ from Milk

Milk and Food Research, Robert A. Taft Sanitary Engineering Center, Cincinnati, Ohio

ABSTRACT

Milk labeled in vitro with Iodine¹³¹ was acidified to pH 5.3 with HCl, passed through a column containing cationic resin in the Ca:Mg:K:Na cycle, and neutralized to pH 6.8 by the batch process using Dowex 2-X8 (Cl:P:Cit:OH) anionic resin. The anionic resin in the chloride cycle was previously charged with an aqueous solution containing NaCl, Na₃PO₄, and C₆H₈O₇ and adjusted to pH 11.5 with 6 M NaOH. The concentration of each anion in the charging solution expressed in mM/liter was 2.81 (mM Cl/liter) + 4.63 (mM inorg P/liter) + 22.3 (mM citrate/liter), where expressions in parentheses represent the composition of the milk to be treated and the numerical coefficients provide for the difference in affinity of these anions for the resin.

Analysis of treated milk indicated that approximately 96.1 ± 1.0% of I¹³¹ and 92.7 ± 6.0% of excess chloride were removed, and that the neutralization process increased citric acid content by 1.9 ± 5.7% and decreased the inorganic phosphate content by 33.5 ± 4.9%. Approximately 13.0 ± 1.0 g of resin was required to neutralize 100 ml of milk. Since removal of I¹³¹ was greatly influenced by the (OH^-) in the resin phase, but not by the rate and extent of neutralization, this technique of neutralizing milk was thought to be possibly adaptable to column operations. The totals of anionic components of treated and untreated milks were comparable; however, neutralization of milk decreased the calcium and magnesium contents by 24 and 41%, respectively.