Effect of processing upon concentration and distribution of natural and iodophor-derived iodine in milk.
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.
D000818:Animals; D002364:Caseins / Q000032:analysis; D002417:Cattle; D005511:Food Handling / Q000379:methods; D005519:Food Preservation; D006358:Hot Temperature; D007455:Iodine / Q000032:analysis*; D007457:Iodine Radioisotopes; D007466:Iodophors; D008892:Milk / Q000032:analysis*
D002364:Caseins; D007457:Iodine Radioisotopes; D007466:Iodophors; D007455:Iodine