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Journal of Dairy Science Vol. 66 No. 2 187-195
© 1983 by American Dairy Science Association ®
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Effect of Processing upon Concentration and Distribution of Natural and lodophor-Derived Iodine in Milk

Sally M. Wheeler, G. H. Fleet1 and R. J. Ashley

Dairy Research Centre, P. O. Box 217 Richmond, New South Wales 2753, Australia

ABSTRACT

Cream removal, pasteurization, and spray-drying of milk did not affect concentration of either natural or iodophor-derived iodine, as measured by both chemical and electrode methods, although electrode results were significantly higher. The use of iodine-131 labeled iodophor showed that only .02% of iodine was lost from milk on boiling and that 3.4% of iodophor-iodine became associated with milk casein.

FOOTNOTES

1 University of New South Wales, Sydney.






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Copyright © 1983 by the American Dairy Science Association ®.