IODINE DETERMINATION IN RAW COW'S MILK IN IRAN

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SHAKERIAN A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

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Journal: Journal of Food Biosciences and Technology Year:2014 | Volume:4 | Issue:1 Page(s): 13-20

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Title

IODINE DETERMINATION IN RAW COW'S MILK IN IRAN

Author(s)

SHAKERIAN A. | Issue Writer Certificate

Keywords

IODINE

IRAN

MILK

Abstract

IODINE is an essential trace element in the human diet. The following work presents the latest information concerned with IODINE determination in raw MILK, in IRAN. IODINE content of MILK was determined by Sandell-Kolthoff method where the samples were taken from Holstein dairy cows, in Shahrkord, the central part of IRAN. Thirty six samples were taken from transportation tanks in semi industrial farms (group 1) and 66 samples were taken from 66 cows in an industrial dairy farm (group 2). The mean IODINE content of group 1 was 148.02±85.36 µg/L, where the minimum and maximum IODINE concentrations were 20 µg/L and 289 µg/L, respectively. In group 2 the mean IODINE content was 314.27±32.72 µg/L, where the minimum and maximum concentration were 227 µg/L and 378 µg/L, respectively. MILK IODINE concentration in group 1 is significantly different from the amounts obtained in group 2 (P£0.05). Mean IODINE value of all the samples was 225.59±9792 µg/L. Mean IODINE concentration did not changed in rainy and dry seasons. This study indicated that cow's MILK might be an important source to provide the body with the required IODINE.

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APA: Copy

SHAKERIAN, A.. (2014). IODINE DETERMINATION IN RAW COW'S MILK IN IRAN. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 4(1), 13-20. SID. https://sid.ir/paper/604588/en

Vancouver: Copy

SHAKERIAN A.. IODINE DETERMINATION IN RAW COW'S MILK IN IRAN. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2014;4(1):13-20. Available from: https://sid.ir/paper/604588/en

IEEE: Copy

A. SHAKERIAN, “IODINE DETERMINATION IN RAW COW'S MILK IN IRAN,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 4, no. 1, pp. 13–20, 2014, [Online]. Available: https://sid.ir/paper/604588/en

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