Distribution of 131I, 134Cs and 137Cs [radioisotopes] of sheep's milk among products taken by different processes
1986
Kandarakis, G.I. | Anifantakis, M.E. (Agricultural College, Athens (Greece). Lab. of Dairy Technology)
The distribution of 131I, 134Cs, 137Cs, found in sheep's milk after the Chernobil accident, was studied. For this reason, cream, cheese Kefalotyri, whey cheese, Myzithra and strained yogourt were produced and their content in these three radioactive elements was determined as well as the byproducts was taken. It was found that the main factor which determine the distribution of these elements of milk among its products and byproducts is their moisture content. The byproducts, as whey, skimmed milk, serum from the Myzithra and strained yoghurt production, have a higher moisture content than that of the raw material from which they were produced and their radioactivity was similar or a little higher than that of this material. On the contrary in the case of the main products of these processes - cream, cheese, Myzithra and strained yoghurt- big differences were found, in their 131I, 134Cs and 137Cs content among them and from that of milk from which they were produced. The mean values of 131I, 134Cs and 137Cs of these products, expressed as percentage of those of raw material from which they were produced, were found to be 41%, 32% and 28% respectively in case of cream, 84%, 53% and 47% in cheese, 64%, 64% and 62% in Myzithra and 86%, 75% and 72% in strained yoghourt. The percentages by which the three radioelements are transferred from the raw material to the products were found to be 4%, 3% respectively in case of cream, 17%, 10% and 9% in cheese, 5%, 4% and 4% in Myzithra and 45%, 38% and 34 % in strained yogourt
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