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Fate of Polychlorinated Biphenyls in Dairy Products Processed from the Milk of Exposed Cows

Department of Biomedical Sciences
Department of Food Science
Canada Department of Agriculture, Animal Pathology Laboratory, Guelph, Ontario
and Department of Animal Science, University of Guelph, Guelph, Ontario, Canada

ABSTRACT

Two actively lactating Jersey cows were given orally 10 and 100 mg/kg of polychlorinated biphenyls as a single dose. The milk was collected and Cottage, cheese, whey, cream. skimmilk, and nonfat dry milk were made. Concentrations and metabolic forms of polychlorinated biphenyls were determined in the whole milk and in the processed dairy products. Metabolic forms of these biphenyls were not significantly altered by various processes. Heating skimmilk substantially decreased total polychlorinated piphenyls. Distributions of polychlorinated biphenyls in the prepared milk products indicates a strong predilection of them for the lipid phase.