Preparation and testing of two milk powders as reference materials for organochlorine pesticides
1988
Paauw, C.G. van der (Food Analysis Institute, Zeist (Netherlands)) | Mulders, E.J. | Quirijns, J.K. | Griepink, B.
allemand. The production of two milk powder reference materials, a spiked one and one with natural OCP levels, as well as some results of homogeneity and stability studies are presented. The materials have been produced according to common procedures used in the Dutch dairy industry. A lot of partly decreamed milk was divided into two portions. To each portion butter fat was added, of which one batch had been spiked with nine pesticides to the desired content. Each portion was mixed, pasteurized, concentrated and spray-dried. The milk powder thus produced was batchwise ampouled under argon. Stability and homogeneity were determined by analyzing the pesticides and the fat content. The mean coefficients of variation in the homogeneity tests were about 4.5 per cent for the OCPs and about 1.5 per cent for the fat content. The figures concerning the stability over 12 months do not show any trend suggesting a lack of stability
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