Effect of Processing upon Concentration and Distribution of Natural and lodophor-Derived Iodine in Milk

Wheeler, Sally M.; Fleet, Graham H.; Ashley, Robert J.

doi:10.3168/jds.s0022-0302(83)81776-7

Cited by 16 publications

(10 citation statements)

References 12 publications

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“…One report suggests that heating or boiling during pasteurization reduce the iodine content of the milk by 20%. As well, it has been reported that spray and roller drying of milk reduces iodine concentration by 40% [17]. Pedriali et al [18] reported that heat processing during pasteurization can be able to decrease 33% of milk iodine concentration.…”

Section: Discussionmentioning

confidence: 99%

Iodine in Raw and Pasteurized Milk of Dairy Cows Fed Different Amounts of Potassium Iodide

Norouzian

2010

Biol Trace Elem Res

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Relation between iodine (I) intake by lactating Holstein cows and iodine concentrations in raw and pasteurized milk were investigated. Four treatment groups with eight cows assigned to each treatment were fed a basal diet containing 0.534 mg I/kg alone or supplemented with potassium iodide at 2.5, 5 or 7.5 mg/kg in 7-week period. Iodine concentrations in raw milk increased with each increase in dietary I from 162.2 ng/ml for basal diet to 534.5, 559.8 and 607.5 ng/ml when 2.5, 5 and 7.5 mg/kg was fed as potassium iodide (P < 0.05). This trend was found for blood plasma and urine iodine concentration. Iodine supplementation had no significant effect on thyroidal hormones. high-temperature short-time (HTST) pasteurization process reduced I concentration. The mean iodine content found in the milk prior to heating processing was 466.0 ± 205.0 ng/ml, whereas for the processed milk this level was 349.5 ± 172.8 ng/ml. It was concluded that iodine supplementation above of NRC recommendation (0.5 mg/kg diet DM) resulted in significant increases in iodine concentrations in milk, although the effect of heating in HTST pasteurization process on iodine concentration was not negligible.

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Section: Discussionmentioning

confidence: 99%

Iodine in Raw and Pasteurized Milk of Dairy Cows Fed Different Amounts of Potassium Iodide

Norouzian

2010

Biol Trace Elem Res

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“…Several publications indicate that milk pasteurization results in an approximate reduction in the iodine concentration of at least 27% (Wheeler et al, 1983;Aumont et al, 1987;Pedriali et al, 1997;Norouzian, 2011). Food processing should be considered before estimating consumer exposure.…”

Section: Assessment Of Consumer Safetymentioning

confidence: 99%

Scientific Opinion on the safety and efficacy of iodine compounds (E2) as feed additives for all animal species: calcium iodate anhydrous, based on a dossier submitted by Calibre Europe SPRL/BVBA

Högstrand¹

2013

EFS2

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The use of calcium iodate anhydrous as a source of iodine is considered safe for all animal species/categories when used up to the currently authorised maximum content of total iodine in complete feed, with the exception of horses, cats and dogs, for which maximum tolerated levels are 3, 6 and 4 mg I/kg complete feed, respectively. Exposure of consumers was calculated in two scenarios applying the currently authorised maximum iodine contents in feed and reduced contents. The iodine content of food of animal origin, if produced taking account of the currently authorised maximum content of iodine in feed, would represent a substantial risk to high consumers. The risk would originate primarily from the consumption of milk and to a minor extent from consumption of eggs. The UL for adults (600 µg/day) would be exceeded by a factor of 2, and that for toddlers (200 µg/day) by a factor of 4. If the authorised maximum iodine concentrations in feed for dairy cows and laying hens were reduced to 2 and 3 mg I/kg feed, respectively, the exposure of adult consumers would be below the UL. However, iodine intake in high-consuming toddlers would remain above the UL (1.6-fold). In the absence of data, calcium iodate is considered as irritant to the eye, skin and respiratory tract, and a dermal sensitiser. The exposure by inhalation should be avoided. The use of calcium iodate in animal nutrition is not expected to pose a risk to the environment. Calcium iodate is an efficacious source of iodine to meet animal requirements. The FEEDAP Panel recommends that the maximum iodine contents in complete feed be reduced as follows: dairy cows and minor dairy ruminants, 2 mg I/kg; laying hens, 3 mg I/kg; horses, 3 mg I/kg; cats, 6 mg I/kg and dogs, 4 mg I/kg

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“…Most (80-90%) of the iodine in cow's milk is in the inorganic form, mainly as iodide, and is in the water-soluble fraction (Miller et a/., 1975;Wheeler et a/., 1983), and 5-13% is bound to proteins through either covalent bonds or loose physical associations, with less than 0.1% to fat (Murthy and Campbell, 1960;Miller eta/., 1975). Iodide is rapidly, and almost completely, absorbed, but organically bound iodine is less well absorbed (NRC, 1989a).…”

Section: Iodinementioning

confidence: 99%

Advanced Dairy Chemistry Volume 3

Fox¹

1997

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Effect of Processing upon Concentration and Distribution of Natural and lodophor-Derived Iodine in Milk

Cited by 16 publications

References 12 publications

Iodine in Raw and Pasteurized Milk of Dairy Cows Fed Different Amounts of Potassium Iodide

Iodine in Raw and Pasteurized Milk of Dairy Cows Fed Different Amounts of Potassium Iodide

Scientific Opinion on the safety and efficacy of iodine compounds (E2) as feed additives for all animal species: calcium iodate anhydrous, based on a dossier submitted by Calibre Europe SPRL/BVBA

Advanced Dairy Chemistry Volume 3

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