Continuing our blog series on the analysis of milk and dairy products. The first blog post covered accelerated solvent extraction of the total fat in dairy products.
This blog post discusses the importance of verifying iodide/iodine listed on nutritional labeling because even though trace levels of iodine are necessary for normal physical and mental development in humans, excess iodine can lead to thyroid disorders, such as autoimmune thyroid disease and hypothyroidism. Here is a great summary on the Iodine Controversy at About.com. Plus, a comprehensive factsheet on iodine at the US Natural Institues of Health.
Some of the natural sources of iodine are yoghurt, cow’s milk, mozzarella cheese, eggs, sea vegetables, and fish but the iodine content is dependent on factors such as soil concentration of iodine and fertilizers used. In addition, iodophors–used as disinfectants in the dairy industry–can also increase iodide consumption. As a result, concern over high dietary iodide levels has led to required iodide/iodine nutritional labeling.
Application Note 37, Determination of Iodide in Milk Products, describes a specific, sensitive, and rapid method by ion chromatography–pulsed amperometric detection (IC-PAD) for determining iodide in milk products. The samples used were milk with 2% fat content and infant formula.
Next blog post in this series on nitrate and nitrite in milk.
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