TY  - JOUR
T1  - Heating in Pasteurization Process Reduce Milk Iodine Concentration
AU - , M.A. Norouzian AU - , R. Valizadeh AU - , F. Aziz 
JO  - Research Journal of Biological Sciences
VL  - 4
IS  - 5
SP  - 578
EP  - 579
PY  - 2009
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2009.578.579
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2009.578.579
KW  - Iodine
KW  -heating
KW  -pasteurization process
KW  -dairy cow milk
AB  - 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<SUP>-1</SUP> 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<SUP>-1</SUP> 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.
ER  -