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Removal of Copper from Milk¹

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Thiolated aminoethyl cellulose demonstrated an excellent ability to remove added copper from milk and resulted in resistance of milk lipid to oxidation as demonstrated by flavor scores and thiobarbituric acid values. Treatment of milk with thiosuccinylated aminoethyl cellulose for 30 min removed more than 90% of copper from milk. Thionitrocarboxyphenylated aminoethyl cellulose showed a slightly smaller copper binding ability. It appeared that copper removal from milk was not affected by storage time. The pH of milk was not changed by treatment with resins. This study suggests the possible use of a thiolated resin to remove excess copper from liquid foods and beverages, including whey and casein solutions where amounts of copper are undesirable.

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.