IRON REMOVAL FROM MILK AND OTHER NUTRIENT MEDIA WITH A CHELATING RESIN

A water-insoluble iron(III)-chelating resin was used to study iron rem oval from milk and other nutrient media. Seventy to 85% of the iron co uld be removed from wine and beer with the resin, which was a crosslin ked copolymer of 1-(beta-acrylamidoethyl)-3-hydroxy-2-methyl-4(1H)- py ridinone and N,N-dimethylacrylamide. Iron removal from milk was depend ent on the pH of milk and on the concentration of soluble chelators ad ded. Under the same conditions as used for the removal of iron from wi ne and beer, only 11 to 19% of the iron could be removed from milk. Ho wever, in combination with water-soluble chelators, the resin removed 60 to 75% of the iron from the milk. Preliminary results showed that t he growth of spores of Clostridium tyrobutyricum in the treated milk w as reduced. Moreover, addition of the resin and sodium bicarbonate to the milk completely inhibited the growth of the spores.