HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Murata, T. Articles by Zabik, M. Search for Related Content PubMed PubMed Citation Articles by Murata, T. Articles by Zabik, M.

Polybrominated Biphenyls in Raw Milk and Processed Dairy Products¹

Departments of Food Science and Human Nutrition, and Pesticide Research Center Michigan,State University, East Lansing 48824

ABSTRACT

Milk from four dairy herds identified by the Michigan Department of Agriculture as containing less than .3 ppm (fat basis) physiologically incorporated polybrominated biphenyls was processed individually into cream, skim milk, butter, and stirred curd cheese. Pasteurized and freeze-dried whole milk, skim milk, and cream, spray-dried whole milk and skim milk, and condensed whole milk were made also. Polybrominated biphenyls were concentrated in the high-fat products. Pasteurized skim milk, buttermilk, and whey had slightly more polybrominated biphenyls than pasteurized whole milk on a fat basis. Spray-drying reduced the polybrominated biphenyls in whole milk and skim milk while pasteurization, freeze-drying, aging of cheese, and condensation were not effective.

¹ Michigan Agricultural Experiment Station Journal Article No. 7704.