Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Research Journal of Biological Sciences
Year: 2009  |  Volume: 4  |  Issue: 5  |  Page No.: 578 - 579

Heating in Pasteurization Process Reduce Milk Iodine Concentration

M.A. Norouzian, R. Valizadeh and F. Aziz    

Abstract: In study that was conducted for investigation of relationships between iodine intake by lactating Holstein cows and iodine concentrations in milk, 16 Holstein dairy cows with the average live body weight of 652?43 and daily milk yield of 32.9?2.4 kg allocated to 4 treatments in a complete randomized design with 4 replications to evaluate the effect of heating in pasteurization process on milk iodine content. The treatments were basal diet (without Potassium Iodide) as the control diet, 2, 3 and 4, the basal diet plus 2.5, 5 and 7.5 mg kg-1 diet DM Potassium Iodide, respectively. Iodine contents in raw and pasteurized milk were significantly (p<0.01) affected by the iodine supplementation. Pasteurization of milk by HTST method result in average decrease of iodine 27.15?7.13%. The amounts of iodine were 142.61, 430.86, 545.43, 593.32 and 67.43, 306.94, 367.56, 466.88 ?g L-1 for raw and pasteurized milk and different treatments, respectivley. High amount of iodine in free form in milk cause to decrease of iodine content after heating in pasteurization process.

Fulltext    |   Related Articles   |   Back
  Related Articles

Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility