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Distribution and Removal of Cadmium from Milk¹

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Distribution of added cadmium in milk systems and the feasibility of removing cadmium were investigated. In milk containing 1 ppm cadmium, 96% of the added cadmium chloride was dispersed in the skim milk fraction, and 3% was associated with the cream fraction. Cadmium was not bound strongly to any protein fraction. The association of cadmium with acid casein, whey proteins, and the fat globule membrane was 18, 6, and .5% of total added cadmium. With a 5-min exposure thiosuccinylated aminoethyl cellulose, thionitrocarboxyphenylated aminoethyl cellulose, and reduced human hair removed 72, 70, and 30%, respectively, of added cadmium in skim milk previously equilibrated for 2 h at 37 C. Increasing equilibration time beyond 24 h had no effect on removal efficiency whereas increasing pH decreased cadmium removal markedly.

¹ Research supported by the College of Agricultural and Life Sciences, University of Wisconsin, Madison 53706, and the Cooperative Research Service, US Department of Agriculture.