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. The aim of this study was to determine estrone (E1),   17β-estradiol (E2) and progesterone (P4) concentrations in processed milk   with different fat contents and to compare the concentrations of these   hormones in commercial ultrahigh temperature (UHT) processed milk and   commercial pasteurized milk. Materials and Methods. Commercial milks with   different fat contents (UHT 0.5 %, UHT 1.5 %, UHT 3.5 % and pasteurized 3.5 %   (10 samples of each type of milk)) were purchased in local stores. E1, E2 and   P4 concentrations were determined by commercial ELISA kits. Results and   Conclusions. E1 concentrations were below the limit of detection (15 pg mL-1)   in all milks except in two UHT 3.5 % (out of 10) and two pasteurized 3.5 %   (out of 10) milk samples. Mean E2 and P4 concentrations in UHT 3.5 % milk   (25.37 ± 1.15 pg mL-1 and 10.76 ± 0.43 ng mL-1, respectively) were   significantly higher than in UHT 0.5 % milk (19.38 ± 0.79 pg mL-1 and 7.06 ±   0.26 ng mL-1, respectively). Significant positive correlations were   determined between hormone concentrations and milk fat contents. Relatively   high E2 and P4 concentrations indicate that the bulk of milk in the   commercial milks examined originated from pregnant cows

Estrone, 17β-estradiol and progesterone concentrations in processed milk with different fat contents