DETERMINATION OF IODINE CONTENT OF MILK FROM DIFFERENT ANIMALS AND IN CERTAIN DAIRY PRODUCTS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 3, Issue 6, June 2012, Page 357-366 PDF (858.4 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75405 | ||||
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| Authors | ||||
| Karima Abo El Enien; Magda Abd El Aziz | ||||
| Dairy Chemistry Department, Animal Production Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt . | ||||
| Abstract | ||||
| Dietary iodine is essential for thyroid hormone production. Ensuring that the population receives adequate amount of iodine demands. Careful monitoring of the iodine content in food, milk and dairy products are good sources of dietary iodine. There are no recent data available about iodine content in Egyptian milk and dairy products .So the present study was conducted to measure the iodine content in whole raw buffalo milk from different locations in Egypt during the summer and winter seasons as well as measuring iodine content in cow goat and camel milk, beside processed milk and some dairy products collected from the supermarket during the winter season. The iodine concentration of all samples were measured by ammo. persulfate with catalytic spectrophotometric method . The results showed that the average iodine content of whole raw buffalo milk in the summer season was significantly lower than that during the winter season. There were no significant differences in the milk samples with regard to geographical sampling location. The average content of iodine in buffalo was 42.46 ± 1.38 µg /100 ml which is closed to camel milk, however it was not significantly higher, comparing with cow milk. The average iodine value in goat milk 16.22 ± 3.2 µg/ 100 ml was highly significant lower than the average amount of iodine in buffalo, cow and camel milk. While the average of iodine levels in the processed milk were in range 28.40 – 39. 86 µg/100 ml and depends on the additives. With regard to rayeb milk the average level of iodine was 28.29 ± 2.08 µg/100 ml. The median iodine concentration in UF white soft cheese was significantly higher (69.43±1.73 µg/100 ml) than that in kariesh cheese (57.43 ±2.13µg/100 ml). It was found that recovery of iodine in whey of kareish cheese and permeate of UF white soft cheese were 59 % and 55%, respectively. of original milk. Moreover, the results revealed that the average iodine content in skim milk, cream, butter and butter milk were 35.56 ± 1.56, 24.61 ± 1.60, 24.77 ± 2.10, 13.04±1.98 µg/ 100 ml, respectively. | ||||
| Keywords | ||||
| Iodine; Buffalo; cow; Goat; camel; Milk; some dairy products; catalytic spectrophotometric determination; season variation | ||||
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