Monitoring residue concentrations in milk from farm and throughout a milk powder manufacturing process. Issue 3 (5th August 2019)

• Record Type: Journal Article
• Authors: Paludetti, Lizandra F.; Kelly, Alan L.; O'Brien, Bernadette; Gleeson, David
• Is Part Of: Journal of dairy research. Volume 86:Issue 3(2019)
• Page Start: 341
• Page End: 346
• Publication Date: 2019-08-05
• Subjects: Chlorate, -- iodine, -- milk quality, -- perchlorate, -- trichloromethane; Dairying -- Periodicals; Dairying -- Research -- Periodicals; 636.214205
• DOI: 10.1017/S0022029919000578
• Languages: English
• ISSNs: 0022-0299

Abstract

Abstract: The experiments reported in this research paper aimed to investigate differences in the levels of chlorate (CHLO), perchlorate (PCHLO), trichloromethane (TCM) and iodine residues in bulk tank (BT) milk produced at different milk production periods, and to monitor those levels throughout a skim milk powder (SMP) production chain (BTs, collection tankers [CTs], whole milk silo [WMS] and skim milk silo [SMS]). Chlorate, PCHLO and iodine were measured in SMP, while TCM was measured in the milk cream. The CHLO, TCM and iodine levels in the mid-lactation milk stored in the WMS were lower than legislative and industrial specifications (0.0100 mg/kg, 0.0015 mg/kg and 150 µg/l, respectively). However, in late-lactation, these levels were numerically higher than the mid-lactation levels and specifications. Trichloromethane accumulated in the cream portion after separation. Perchlorate was not detected in any of the samples. Regarding iodine, the levels in mid-lactation reconstituted SMP were higher than that required by manufacturers (100 µg/l), indicating that the levels in milk should be lower than 142 µg/l. The higher residue levels observed in late-lactation could be related to the low milk volume produced during that period and changes in sanitation practices, while changes in feed management could have affected iodine levels. This study could assist in controlling and setting limits for CHLO, TCM and iodine levels in milk, ensuring premium quality dairy products.