Overview
Hassan and Elarnaoutti made cream, skim milk, butter, buttermilk, soft cheese and whey from eight milk batches and measured lead, cadmium, copper and zinc by ICP-OES to calculate percent transfer from milk. Table 6 gives mean concentrations and Table 7 the transfer percentages.
Key numbers
- Milk lead 0.451 ± 0.217 mg/kg and cadmium 0.039 ± 0.005 mg/kg (Table 6).
- Skim milk lead 0.302 ± 0.145 mg/kg, cadmium 0.027 ± 0.004 mg/kg; butter lead 0.062 ± 0.030 mg/kg, cadmium 0.004 ± 0.001 mg/kg (Table 6).
- Transfer to skim milk 67.00 percent (lead) and 72.63 percent (cadmium) (Table 7).
Methods (brief)
Microwave digestion with nitric acid and hydrogen peroxide and ICP-OES. Spike recoveries 89.9 to 114.5 percent in each matrix (Table 5); no certified reference material.
Evidence Fitness
A processing experiment on laboratory-made products from one farm (site context: experimental), useful for transfer factors rather than market occurrence. The milk carries unusually high lead. The abstract butter transfer is relative to milk while Table 7 prints it relative to cream. Skim milk is a related but different matrix from reduced-fat milk, and buttermilk and cream only proxy the dairy base of ranch dressing, so neither thin page is linked.