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Transfer of Chemical Elements from Milk to Dairy Products by Angela Sorbo; Maria Ciprotti; Rosa Giordano; Silvia Orlandini; Marco Di Gregorio; Laura Ciaralli is a Chemistry article available to read on EtoBox.

What is Transfer of Chemical Elements from Milk to Dairy Products about?

## Abstract A pilot study was carried out to evaluate the transfer of As, Cd, Pb, Ni, Cr and Hg from milk to dairy products and to correlate their behavior with that of some components and macro-elements of milk. Due to the low level of these chemical elements in most common commercial products, hard cheese was produced starting from cow’s milk spiked with the analytes of interest. Several intermediate and final products coming from cheese making were sampled and analysed for content of fat, dry matter, proteins, macro and oligo-elements. The relationship between spiked elements and milk components was evaluated through both the study of concentration factors and the statistical analysis (Principal Component Analysis and correlation matrix). Except for As and Hg, a clear correlation between spiked elements and milk components was found so a likely bond with proteins, fat and dry matter was demonstrated. As for Pb, for which a legal limit (Maximum Level, ML) is set in the pertinent European regulations, it was found that the link with proteins could lead to an increase of this element concentration different from the mere concentration factor from milk to cheese. Furthermore, it was

Who reads Transfer of Chemical Elements from Milk to Dairy Products?

Author

Angela Sorbo; Maria Ciprotti; Rosa Giordano; Silvia Orlandini; Marco Di Gregorio; Laura Ciaralli

Publisher

Walter de Gruyter GmbH

Published

2019

Language

EN

Field

Chemistry (Physical Sciences)