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Determination of Iodide in Milk Using the Iodide Specific Ion Electrode and its Application to Market Milk Samples

D E Lacroix1, N P Wong1

  • 1Nutrition Institute, Human Nutrition Center, Science and Education Administration, U.S. Department of Agriculture, Beltsville, Maryland 20705.

Journal of Food Protection
|March 3, 2019
PubMed

Insights

The iodide specific ion electrode accurately measures iodide in raw and pasteurized milk. This method is reliable for milk processed under standard pasteurization conditions, even with iodophor sanitizers.

Area of Science:

  • Food Science
  • Analytical Chemistry
  • Dairy Science

Background:

  • Accurate determination of iodide content in milk is crucial for nutritional and safety assessments.
  • Iodide levels can be influenced by processing, sanitizing agents, and heat treatment.
  • The iodide specific ion electrode offers a potential method for direct iodide measurement.

Purpose of the Study:

  • To evaluate the efficacy of an iodide specific ion electrode for quantifying iodide in raw and commercially processed milk.
  • To investigate the electrode's performance in the presence of iodophor sanitizing agents.
  • To assess the impact of heat treatment on electrode readings due to free sulfhydryl group formation.

Main Methods:

  • Utilized an iodide specific ion electrode to measure iodide concentrations in various milk samples.
  • Analyzed raw milk, commercially processed whole and skim milks.
  • Investigated the electrode's response to milk treated with iodophor sanitizing agents.
  • Examined the effect of heating milk at different temperatures on electrode activity and sulfhydryl group formation.

Main Results:

  • Average iodide content was 220 μg/L for raw milk and 620 μg/L for commercially processed milk.
  • The electrode successfully measured iodide in milk contaminated with iodophor sanitizing agents.
  • Free sulfhydryl groups, detected by the electrode, were non-reactive in conventionally pasteurized milk but increased above pasteurization temperatures.
  • Electrode activity remained reliable for milk processed within standard pasteurization time-temperature parameters.

Conclusions:

  • The iodide specific ion electrode is a viable tool for measuring iodide content in both raw and conventionally pasteurized milk.
  • The method is robust enough to handle potential contamination from iodophor sanitizers.
  • Care must be taken with milk heated beyond standard pasteurization, as sulfhydryl groups can interfere with readings.

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