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Strontium in Milk. III. Distribution in Cream, Skimmilk, Cheddar Cheese, and Whey¹

Dairy Department, University of Tennessee and University of Tennessee—Atomic Energy Commission, Agricultural Research Laboratory, Oak Ridge, Tennessee

ABSTRACT

Cream of approximately 40% fat from milk containing Sr⁸⁹ and Ca⁴⁵ has been found to have concentrations of these nuclides equal to about one-half those found in the milk. The skimmilk has slightly higher concentrations than the milk. No difference is apparent in the Sr⁸⁹/Ca⁴⁵ ratio between the skimmilk and cream after the first milking following dosing of the cow. Cream containing Sr⁸⁹ was washed by reseparation, resulting in a product essentially free of the nuclide.

Cheddar Cheese made from milk containing Sr⁸⁹ and Ca⁴⁵ showed a slightly larger ratio of Sr⁸⁹/Ca⁴⁵ than did the milk from which it was made. Fourteen vats of cheese made from dosed milk had a

ratio of 1.23 ± 0.28. Four vats of cheese made from milk of dosed cows showed a ratio of 1.06 ± 0.12. The Sr⁸⁹/Ca⁴⁵ ratio in whey was less than in the milk.

¹ This manuscript is published with the permission of the Director of the University of Tennessee Agricultural Experiment Station, Knoxville, Tennessee. The radioactive materials used in this work were obtained from the Oak Ridge National Laboratory on allocation from the United States Atomic Energy Commission. The work was completed under Contract No. AT-40-1-GEN-242 between the University of Tennessee College of Agriculture and the Atomic Energy Commission.