Lead, cadmium, iron, copper and zinc in fresh milk from the selected areas of the Cracow region

Krełowska-Kułas, Maria

doi:10.1002/food.19900340303

Cited by 14 publications

(8 citation statements)

References 9 publications

(5 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In order to assess the quality of milk, milk samples including infant formulas, milk powder, milk from markets, raw milk (unprocessed), human milk and animal milk from various countries such as Canada, Poland, Lithuania, Italy, USA, UK and Nigeria have been extensively studied (Coni et al, 1995;Dabeka, 1989;Dabeka and McKenzie, 1987;Dobrzañski et al, 2005;Hallen et al, 1995;Honda et al, 2003;Ikem et al, 2002;Krelowska-Kulas, 1990;Krelowska-Kulas et al, 1999;Ramonaityte, 2001;Rodriguez et al, 2000;Simsek et al, 2000;Vavilis et al, 1997;Vander-Jagt et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of various milk samples available in Pakistan

Imran

Khan

Hassan

et al. 2008

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

Abstract:We report physicochemical characteristics of various kinds of liquid milk commercially available in Pakistan in comparison with those of fresh natural milk from animals. Milk samples were collected from local markets at Peshawar, Pakistan, and analyzed for their physical features, including moisture, total solids, specific gravity, conductivity, viscosity and titratable acidity (lactic acid equivalent), and chemical components and macro-minerals, including total protein, casein, lactose, ash and minerals (Na, K and Mg). These items were compared with the physicochemical characteristics of the fresh natural milk samples from buffalo, cow and goat. The results were also compared with reported nutritional quality of milk from various countries and World Health Organization (WHO) standards. We found that all the physical features and chemical components of commercially available milk in Pakistan markets meet WHO's requirements, except for Na, K, Ca and Mg, which are below the standards.

show abstract

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of various milk samples available in Pakistan

Imran

Khan

Hassan

et al. 2008

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

show abstract

“…Lorsqu'un fromage a une teneur en Cd supé-rieure à 5 µg·kg -1 , une contamination au cours de la fabrication doit être suspectée. aucune contamination particulière par le Cd n'est signalée, en France [13,14] et à l'étran-ger : Argentine [21], Espagne [25], Finlande [23], Italie [11], Pays-Bas [24], Pologne [9]. Les concentrations en Cd du lait sont souvent inférieures à 0,2 µg·L -1 ; elles dépas-sent rarement 2 µg·L -1 .…”

Section: Resultsunclassified

“…Dans des zones industrielles contaminées par du Cd, Kirova a observé des teneurs comprises entre 1,6 et 12 µg·L -1 dans du lait de brebis en Bulgarie [8] et KrelowskaKulas 3,4 à 8,9 µg·L -1 dans des laits de vache de la région de Cracovie en Pologne [9].…”

Section: Référencesunclassified

Devenir du cadmium du lait de chèvre dans la crème et les caillés présure et lactique

Milhaud

Delacroix-Buchet²,

Han³

et al. 2000

Lait

View full text Add to dashboard Cite

-Transfer of cadmium from goat milk to cream and to rennet and lactic curds. Two groups of 3 Saanen goats received a normal diet for 4 weeks; then the animals were given a cadmium (Cd)-supplemented diet; one group was fed 2 mg·kg -1 ·d -1 Cd (as cadmium chloride); the other group was fed 4 mg·kg -1 ·d -1 . Every week, one day's milks were skimmed and then transformed into cheese curds either by rennet coagulation or by lactic acidification using Lactococcus lactis. Prior to Cd administration, milk Cd levels ranged from less than 0.2 to 0.3 µg·L -1 . During Cd administration, Cd levels ranged from 0.85 to 4.6 µg·L -1 in the milks used for cheese making. The transfer of Cd from milk to cream and curds varied widely around mean values, but did not seem to be correlated with Cd concentration in the milk. The mean Cd concentration factor was 3.3 ± 0.7 in the cream, 3.5 ± 0.5 in lactic curds and 5.6 ± 0.8 in rennet curds. A quarter of the Cd contained in the original milk was found in the cream (25.3 ± 6%), about 60% in the curds (59.0 ± 8.3% in rennet curds and 56.7 ± 7.7% in lactic curds). The present study confirms previous results regarding Cd concentration in dairy products, and shows that a Cd concentration higher than 5 µg·kg -1 in French cheese can only be explained by contamination during the cheese-making process.

show abstract

“…Other metals such as lead (Pb), and cadmium (Cd) can accumulate in the body and be very toxic to humans and other organisms. Multiple studies have shown that cows near industrial sites and other areas polluted by these contaminants produced milk that had a higher level of these metals than cows in unpolluted areas [17,18]. Other elements have also shown to change depending on the environment of the cow.…”

Section: Carbohydratesmentioning

confidence: 99%

“…Equation (18) was used to ensure that the standard deviation represents true measurement precision. In this equation, γ was selected to be 20%.…”

Section: Basics Of the Equivalence Testmentioning

confidence: 99%

The Use of Elemental Databases in Forensic Science: Studies on Vehicle Glass Interpretation and Milk Powder Provenancing

Hoffman¹

View full text Add to dashboard Cite

Lead, cadmium, iron, copper and zinc in fresh milk from the selected areas of the Cracow region

Cited by 14 publications

References 9 publications

Physicochemical characteristics of various milk samples available in Pakistan

Physicochemical characteristics of various milk samples available in Pakistan

Devenir du cadmium du lait de chèvre dans la crème et les caillés présure et lactique

The Use of Elemental Databases in Forensic Science: Studies on Vehicle Glass Interpretation and Milk Powder Provenancing

Contact Info

Product

Resources

About