Stable Lead in Milk and Derivates

作者：Silva C M^*; Alcoforado E S; Amaral R S; Santos Junior J A; Menezes R S C; Bezerra J D; Santos D C; Lima L E; Filho C A S; Honorato E V; Ribeiro F C A; Tabosa J N

来源：Food Analytical Methods, 2010, 3(2): 85-89.

DOI：10.1007/s12161-009-9092-1

• Stable Lead
• Dairy Cows
• Fresh Milk
• Curdled Cheese
• Milk Serum

Lead is a heavy metal widely distributed in soil since it is constantly produced by the radioactive decay series of uranium ((238)U), actinium ((235)U), and thorium ((232)Th). The purpose of this research was to determine lead concentrations in fresh milk and derivates of the farms located in the municipalities of Pedra and Venturosa, in the state of Pernambuco, Brazil. The concentration of lead varied from 3 to 90 mu g L(-1) in fresh milk, from 20 to 1,050 mu g kg(-1) in curdled cheese, and from 6 to 20 mu g L(-1) in milk serum. Seven samples of fresh milk and one of curdled cheese presented concentration limits higher than those established by the Brazilian Ministry of Health.

• 出版日期2010-6