The effects of supplemental dietary iodine (.2 mg las KI/kg BW daily) on milk composition and some technological properties were studeid in 10 mid-lactating water buffaloes. lodine treatment continued for 7 wk and resulted in increased percentages of protein (P <.08), casein (p < .08), whey protein (p < 05), lactose (p < .05), Ca (P 4.10),
P (P < .07) and tended to increase fat% (P .10). Chlorine did not differ (P > .10) between treatments and chlorine/lactose was higher (P < .06) in milk of control animals. Vitamin A was significantly (P <.03) increased due to treatment. Total bacterial count as well as acidity of preserved milk at 20+2°C for 0, 3, 6, 9 and 12 h of the preservation period were found to be higher in milk of control animals than that of l-treated ones. The reduction of methelene blue in control milk was faster than that in milk of l-treated animals at all preservation periods. Yoghurt made from milk of l-treated buffaloes gained a higher quality and total scoring points. (Key Words: lodine, Buffaloe, Milk, Composition, Preservation, Yoghurt).