Federal Food Safety and Veterinary Office FSVO, Risk Assessment Division, Bern, Switzerland.
Agroscope, Food Microbial Systems, Bern, Switzerland.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Dec;36(12):1787-1799. doi: 10.1080/19440049.2019.1668571. Epub 2019 Sep 25.
Iodised salt (supplemented with potassium iodide) is the primary source of iodine in Switzerland, but it is rarely used in the manufacture of cheese. In the present study, the diffusion of iodide and chloride in experimentally produced soft, semi-hard and hard cheeses was investigated after brine-salting and subsequent ripening with iodised or non-iodised salt. Diffusion of iodide (I) and chloride (Cl) into the cheeses was monitored by zonal analyses at different times of ripening. The concurrent diffusion of the two ions in the aqueous phase of cheeses was modelled using Fick's law and the apparent diffusion coefficients (D) were determined. The results showed that iodide diffuses more slowly into the interior of the cheeses than chloride. Although the ripened cheeses still showed a concentration gradient between rind and centre, an average increase of 402 ± 30 µg kg iodine was achieved in the edible part of the cheeses treated with iodised salt. Based on a national food survey, the hypothetical contribution of cheese to the dietary iodine intake was estimated. If cheese was produced with iodised salt, it would cover approximately 10% of the recommended daily iodine intake (150 µg d). Therefore, the use of iodised salt in cheese production would make an important contribution to a iodine supply for population groupswith borderline iodine deficiency.
碘化盐（添加碘化钾）是瑞士碘的主要来源，但在奶酪生产中很少使用。在本研究中，在盐水腌制和随后用碘化或非碘化盐成熟后，研究了碘化物和氯化物在实验生产的软质、半硬质和硬质奶酪中的扩散。通过在不同成熟时间的带状分析监测碘化物（I）和氯化物（Cl）向奶酪中的扩散。使用菲克定律对奶酪水相中的两种离子的同时扩散进行建模，并确定了表观扩散系数（D）。结果表明，碘化物向奶酪内部的扩散速度比氯化物慢。尽管成熟的奶酪在皮和中心之间仍然存在浓度梯度，但用碘化盐处理的奶酪可食用部分的碘含量平均增加了 402±30µgkg。基于全国性的食品调查，估计了奶酪对膳食碘摄入量的假设贡献。如果用碘化盐生产奶酪，它将满足推荐的每日碘摄入量（150µgd）的约 10%。因此，在奶酪生产中使用碘化盐将为碘缺乏边缘人群的碘供应做出重要贡献。
