Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-17T16:59:53.466Z Has data issue: false hasContentIssue false
  • English
  • Français

Monitoring residue concentrations in milk from farm and throughout a milk powder manufacturing process

Published online by Cambridge University Press:  05 August 2019

Lizandra F. Paludetti ,
Alan L. Kelly ,
Bernadette O'Brien  and
David Gleeson
Lizandra F. Paludetti
Affiliation:
Teagasc Moorepark, Animal & Grassland Research and Innovation Centre, Fermoy, County Cork, Ireland School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland
Alan L. Kelly
Affiliation:
School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland
Bernadette O'Brien
Affiliation:
Teagasc Moorepark, Animal & Grassland Research and Innovation Centre, Fermoy, County Cork, Ireland
David Gleeson*
Affiliation:
Teagasc Moorepark, Animal & Grassland Research and Innovation Centre, Fermoy, County Cork, Ireland
*
Author for correspondence: David Gleeson, Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The experiments reported in this research paper aimed to investigate differences in the levels of chlorate (CHLO), perchlorate (PCHLO), trichloromethane (TCM) and iodine residues in bulk tank (BT) milk produced at different milk production periods, and to monitor those levels throughout a skim milk powder (SMP) production chain (BTs, collection tankers [CTs], whole milk silo [WMS] and skim milk silo [SMS]). Chlorate, PCHLO and iodine were measured in SMP, while TCM was measured in the milk cream. The CHLO, TCM and iodine levels in the mid-lactation milk stored in the WMS were lower than legislative and industrial specifications (0.0100 mg/kg, 0.0015 mg/kg and 150 µg/l, respectively). However, in late-lactation, these levels were numerically higher than the mid-lactation levels and specifications. Trichloromethane accumulated in the cream portion after separation. Perchlorate was not detected in any of the samples. Regarding iodine, the levels in mid-lactation reconstituted SMP were higher than that required by manufacturers (100 µg/l), indicating that the levels in milk should be lower than 142 µg/l. The higher residue levels observed in late-lactation could be related to the low milk volume produced during that period and changes in sanitation practices, while changes in feed management could have affected iodine levels. This study could assist in controlling and setting limits for CHLO, TCM and iodine levels in milk, ensuring premium quality dairy products.

Keywords

Chlorateiodinemilk qualityperchloratetrichloromethane
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 3 , August 2019 , pp. 341 - 346
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Asami, M, Yoshida, K, Kosaka, K and Matsui, Y (2013) Contribution of tap water to chlorate and perchlorate intake: a market basket study. Science of the Total Environment 463–464, 199–208.Google Scholar
BS EN 15111:2007 (2007) Foodstuffs, Determination of trace elements, Determination of iodine by ICP-MS (inductively coupled plasma mass spectrometry). European Committee for standardization, Brussels, Belgium.Google Scholar
Delange, F, Dunn, JT and Glinoer, D (1993) Iodine Deficiency in Europe: a Continuing Concern, New York, USA: Plenum Press, p. 478.Google Scholar
EU Regulation 396 (2005) Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/ECC. Official Journal of the European Union L70, 1–16.Google Scholar
European Food Safety Authority (EFSA) (2005) Opinion of the scientific panel on additives and products or substances used in animal feed on the request from the commission on the use of iodine in feeding stuffs. EFSA Journal 168, 1–42.Google Scholar
European Food Safety Authority (EFSA) (2015) Risks for public related to the presence of chlorates in food. EFSA Panel on Contaminants in the Food Chain (CONTAM). EFSA Journal 13, 1–103.Google Scholar
European Union Reference Laboratories for Residues of Pesticides – Single Residue Methods (EURL-SRM) (2015) Quick Method for the Analysis of numerous Highly Polar Pesticides in Foods of Plant Origin via LC-MS/MS involving simultaneous extraction with methanol (QuPPe-Method). Available at http://www.crl-pesticides.eu/library/docs/srm/meth_QuPPe.pdf. (Accessed 22 February 2018).Google Scholar
Flachowsky, G, Franke, K, Meyer, U, Leiterer, M and Schone, F (2014) Influencing factors on iodine content of cow milk. European Journal of Nutrition 53, 351–365.Google Scholar
Garcia-Villanova, RJ, Leite, MVOD, Hierro, JMH, de Castro Alfageme, S and Hernandez, CG (2010) Occurrence of bromate, chlorite and chlorate in drinking waters disinfected with hypochlorite reagents: tracing their origins. Science and the Total Environment 408, 2616–2620.Google Scholar
Gleeson, D (2016) Cleaning protocols for milking equipment to ensure low bacterial counts and minimum residues. Available at https://www.teagasc.ie/media/website/animals/dairy/joint-programmes/Arrabawn_conference2016.pdf. (Accessed 31 May 2018).Google Scholar
Gleeson, D, O'Brien, B and Jordan, K (2013) The effect of using non-chlorine products for cleaning and sanitising milking equipment on bacterial numbers and residues in milk. International Journal of Dairy Technology 66, 182–188.Google Scholar
Gordon, G and Tachiyashiki, S (1991) Kinetics and mechanism of formation of chlorate ion from the hypochlorous acid/ chlorite ion reaction at pH 6–10. Environmental Science and Technology 25, 468–474.Google Scholar
Hubbert, WT, Hagstad, HV, Spangler, E, Hinton, MH and Hughes, KL (1996) Food Safety and Quality Assurance: Foods of Animal Origin, 2nd Edn. Iowa USA: Iowa State University Press.Google Scholar
International Agency for Research on Cancer (ICAR) (1999) Chloroform. Pages 131–182 in Monographs on the evaluation of carcinogenic risks to humans – Some chemicals that cause tumours of the kidney or urinary bladder in rodents and some other substances, v 73, Geneva, Switzerland: IARC Press.Google Scholar
Leung, AM and Braverman, LE (2014) Consequences of excess iodine. Nature Reviews Endocrinology 10, 136–142.Google Scholar
Magowan, E, Fearon, AM and Patterson, DC (2010) The effect of supplementary grass silage and standard concentrate on milk fat fatty acid composition and iodine value when cows are fed a whole rapeseed-based concentrate at pasture. Irish Journal of Agricultural and Food Research 49, 129–139.Google Scholar
O'Brien, B, Mehra, R and Connolly, JF (1999) Seasonal variation in the composition of Irish manufacturing and retail milks IV minerals and trace elements. Irish Journal of Agricultural and Food Research 38, 87–99.Google Scholar
O'Brien, B, Gleeson, D and Jordan, K (2013) Iodine concentrations in milk. Irish Journal of Agricultural and Food Research 52, 209–216.Google Scholar
Paludetti, LF, Kelly, AL, O'Brien, B, Jordan, K and Gleeson, D (2019) Microbiological quality of milk from farms to milk powder manufacture: an industrial case study. Journal of Dairy Research 86, 242–247.Google Scholar
Resch, P and Guthy, K (1999) Chloroform in milk and dairy products. Part A: analysis of chloroform using static headspace gas chromatography. Deutsche Lebensmittel-Rundschau 95, 418–423.Google Scholar
Ryan, S, Gleeson, D, Jordan, K, Furey, A, O'Sullivan, K and O'Brien, B (2013) Strategy for the reduction of trichloromethane residue levels in farm bulk milk. Journal of Dairy Research 80, 184–189.Google Scholar
SAS (2016) Version 9.3, Cary, NC, USA: SAS Institute Inc.Google Scholar
Tiefel, P and Guthy, K (1997) Model tests for the formation of TCM by chlorine containing cleaning and disinfection products. Milchwissenschaft 52, 686–691.Google Scholar
US National Research Council (2001) Nutrient Requirements of Dairy Cattle. Washington, DC, USA: National Academy Press. Available at http://www.nap.edu/openbook.php?isbn=0309069971. (Accessed 14 June 2018).Google Scholar
Supplementary material: PDF

Paludetti et al. supplementary material

Paludetti et al. supplementary material 1

Download Paludetti et al. supplementary material(PDF)
PDF 330 KB