Distribution of Chemical Residues among Fat, Skim, Curd, Whey, and Protein Fractions in Fortified, Pasteurized Milk

Abstract

The distribution of 12 environmental contaminants or metabolites with diverse polarities (2,2′,4,4′,5-pentabromodiphenyl ether; bisphenol A; estrone; glyphosate; β-hexabromocyclododecane; imidacloprid; 2,3′,4,4′,5-pentachlorobiphenyl; 3′-methylsulfone 2,2′,4,5,5′-pentachlorobiphenyl; 1,2,7,8-tetrachlorodibenzo- p -dioxin; 2-hydroxy-1,3,7,8-tetrachlorodibenzo- p -dioxin; tetrabromobisphenol A; and triclocarban) among skim milk, fat, curd, whey, whey retentate, and whey permeate was characterized. Analysis of these compounds along with 15 drugs previously studied provided a robust linear model predicting the distribution between skim and fat and the chemical’s lipophilicity (log P , r 2 = 0.71; log D , r 2 = 0.79). Similarly, distribution between curd and whey was correlated with lipophilicity (log P , r 2 = 0.63; log D , r 2 = 0.73). Phenolic compounds had less predictable distribution patterns based on their lipophilicities. Within the whey fraction, chemicals with greater lipophilicity are associated with whey proteins more than hydrophilic chemicals. The resultant model could help predict the potential distribution of chemical contaminants among milk products in cow milk, if present.

Subgram-Scale Synthesis of Biomass Waste-Derived Fluorescent Carbon Dots in Subcritical Water for Bioimaging, Sensing, and Solid-State Patterning

“… 31 The amino acids were unraveled, followed by the hydrolysis of proteins over 60 °C in the SBCW apparatus. 32 The reactions between the amine group compounds and carboxides in the solution then occurred, similar to the Maillard reaction, forming polymer-like dots. 33 The formation of nanosized spherical FCDs was attributed to the self-assembly of the polymer-like dots.…”

“…When the temperature of the solution grew up, protein denaturation occurred . The amino acids were unraveled, followed by the hydrolysis of proteins over 60 °C in the SBCW apparatus . The reactions between the amine group compounds and carboxides in the solution then occurred, similar to the Maillard reaction, forming polymer-like dots .…”

Residues of glyphosate in food and dietary exposure

“…The Canadian survey (Kolakowski et al., 2020) also tested samples of plain yogurt and plain custard and did not detect glyphosate. Furthermore, the milk fat levels, that are higher in premium ice creams compared to other lower fat brands, would make it even less likely that the milk ingredient would be the source of glyphosate since glyphosate is not lipophilic (Bus, 2015; Shelver et al., 2018). Vanilla ice cream is the simplest of the recipes that tested positive.…”

Evaporation-Based Low-Cost Method for the Detection of Adulterant in Milk

“…Milk is a wholesome food source for mammals. It is enriched with calcium (important for bones) and other vital nutrients (carbohydrates, fats, protein minerals, and vitamins) required by both infants and adults. − Due to the increased public interest in high-protein diets, governmental support for milk consumption through school milk programs, and the vital dietary role of milk, developing countries usually encounter the issue of inadequate supply of milk for their large population. , …”