Effect of Processing upon Concentration and Distribution of Natural and lodophor-Derived Iodine in Milk
Open Access
- 1 February 1983
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 66 (2) , 187-195
- https://doi.org/10.3168/jds.s0022-0302(83)81776-7
Abstract
Cream removal, pasteurization and spray-drying of [cow] milk did not affect concentration of natural or iodophor-derived I, as measured by chemical and electrode methods, although electrode results were significantly higher. The use of 131I labeled iodophore showed that only 0.02% of I was lost from milk on boiling and that 3.4% of iodophor-I became associated with milk casein.This publication has 15 references indexed in Scilit:
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