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Journal of Dairy Science Vol. 73 No. 11 3042-3049
© 1990 by American Dairy Science Association ®
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Possibilities for Radiocesium Decontamination of Kefalograviera Cheese Through Modifications of the Standard Manufacture Method

C. P. Pappas 1, P. A. Assimakopoulos 2, K. G. Ioannides 2, A. A. Pakou 2, and A. S. Mantzios 3

1 Dairy Research Institute, 452 16 Ioannina, Greece
2 Nuclear Physics Laboratory, The University of Ioannina, 451 10 Ioannina, Greece
3 Agricultural Research Station of Ioannina, PO Box 1103, 451 10 Ioannina, Greece

The transfer of radiocesium during all phases of kefalograviera cheese making was monitored, and the corresponding transfer coefficients were determined. To reduce the radiocesium concentration of the final product, modifications of the standard cheese making procedure, as single and double curd washing, were investigated.

The transfer coefficients from milk to cheese were determined as .33 and .22, .15 for the standard and the modified (single and double curd washing) procedures, respectively. Milk to curd transfer coefficients were also measured and total Cs recovery was verified.

Changes in the composition and taste of the product due to the modifications of the standard procedure were also investigated and remedies are proposed.

Key Words: Radiocesium • decontamination • kefalograviera

Submitted on November 17, 1989
Accepted on May 3, 1990






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Copyright © 1990 by the American Dairy Science Association ®.