Wheeler S M, Fleet G H, Ashley R J
J Dairy Sci. 1983 Feb;66(2):187-95. doi: 10.3168/jds.s0022-0302(83)81776-7.
Cream removal, pasteurization, and spray-drying of milk did not affect concentration of either natural or iodophor-derived iodine, as measured by both chemical and electrode methods, although electrode results were significantly higher. The use of iodine-131 labeled iodophor showed that only .02% of iodine was lost from milk on boiling and that 3.4% of iodophor-iodine became associated with milk casein.
牛奶的脱乳脂、巴氏杀菌和喷雾干燥，对于通过化学和电极法测得的天然碘或碘伏衍生碘的浓度均无影响，尽管电极法测得的结果显著更高。使用碘-131标记的碘伏表明，煮沸时牛奶中仅0.02%的碘会损失，且3.4%的碘伏碘会与牛奶酪蛋白结合。
