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Effects of Processing Milk on Concentrations of Glucocorticoids in Milk¹

Department of Dairy Science and Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824

ABSTRACT

Concentrations of glucocorticoids were measured by protein binding in milk subjected to various processing methods. Raw whole milk was collected once per week for 3 wk from bulk milk tanks of each of 10 farms. Nine combinations of processing were tested: 1) none, 2) high-temperature short-time pasteurization of whole milk, 3) high-temperature short-time pasteurization and homogen-ization of whole milk, 4) bulk pasteurization of whole milk, 5) bulk pasteurization and homogenization of whole milk, 6) high-temperature short-time pasteurization of skim milk, 7) high-temperature short-time pasteurization and homogenization of skim milk, 8) bulk pasteurization of skim milk, and 9) bulk pasteurization and homogenization of skim milk. Mean concentrations of total glucocorticoids ranged from .46 to .65 ng/ml and were not different among either processing methods or whole versus skim milk classifications. No correlations were positive between percentage of fat and concentration of glucocorticoids in whole milk (–.22) or skim milk (–.09).

¹ Michigan Agricultural Experiment Station Journal Article No. 8366. This research was supported in part by USPHS Grant No. FD-00706.

² Department of Dairy Science.

³ Department of Food Science and Human Nutrition.

⁴ Department of Animal and Food Science, University of Wisconsin, River Falls 54022.