Iron content in raw, pasteurized and sterilized milk

Tokom dvije kalendarske godine određivana je količina željeza u sirovom, pasteriziranom i steriliziranom mlijeku spektrofotometrijskom metodom s 2,2-bipiridinom kao reagensom. Uzorci sirovog mlijeka uzimani su iz tri sabirne stanice na području Hrvatskog Zagorja i iz autocisterne koja sakuplja mlijeko iz svih sabirnih stanica toga kraja. Analizirani su i uzorci pasteriziranog i steriliziranog mlijeka namijenjenog trgovačkoj mreži. Rezultati analize (ukupno 288 uzoraka) pokazali su da se količina željeza u mlijeku kreće od 9,48 do 70,35 μg/100 ml. Analiza varijance je pokazala da nema signifikantne razlike u količini željeza u uzorcima sirovog, pasteriziranog i steriliziranog mlijeka. Signifikantan je utjecaj sezona, tj. godišnjih doba na količinu željeza u mlijeku.A two-year study of raw, pasteurized and sterilized milk was conducted. Spectrophotovnetric method for determination of iron content in all milk samples was used. Samples for analysis were taken from the milk collecting stations of the Northwest Croatia as well as from milk transportation tank of the same area. Pasteurized and sterilized milk samples from market were analyzed too. The results of 288 analyzed samples have shown that the iron content was from 9,48 to 70,35 μg/100 ml. Analysis of variance showed that there was no significant difference between iron content in raw, pasteurized and sterilized milk samples. There was significant seasonal influence on iron content in milk