Rapid method for determination of milk casein content by infrared analysis.

Preliminary work was to develop a method for determination of milk casein content using commercially available infrared milk testing equipment. Fresh whole milk samples were split into two portions. One portion was tested for total protein with an infrared milk analyzer.

Variability in true protein, casein, nonprotein nitrogen, and proteolysis in high and low somatic cell milks.

Monthly variation in milk protein (total nitrogen X 6.38) and milk fat was determined for 115 farms over 2 yr. Yearly average milk protein and fat tests in each year were 3.

Thermal Degradation of FD & C Red No. 3 and Release of Free Iodide.

Thermal degradation of certified FD & C Red No. 3 was evaluated at 20, 90, 150, 200, 220, 240, 260, 300, and 350°C using a differential scanning calorimeter. Release of free iodide was measured using an ion selective electrode.

Iodine Content of Milk and Other Foods.

Excess dietary iodine intake has been identified as an issue of public health concern. The recommended dietary allowance for iodine is 100-150 (μg for adults and 70-120 (μg per day for children. A 1978 Food & Drug Administration survey found that milk and dairy products contributed more than 50% of the total food iodine intake for most age groups.