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Trace amounts of nitrosamines in powdered milk and milk proteins
Author(s) -
Weston Roderick J.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340818
Subject(s) - skimmed milk , food science , casein , chemistry , whole milk , milk products , lactalbumin , chromatography
No nitrosamines could be detected above a level of 1 μg kg −1 in five samples of indirectly dried skim‐milk powders, 20 samples of directly‐fired skim‐milk powders and 10 samples of directly‐fired butter‐milk powders, selected at random from eight processing plants in New Zealand over a period of 8 months continuous production. The maximum level of N ‐nitrosodimethylamine (NDMA) observed in samples of milk proteins (lactic casein and lactalbumin) was 0.3 μg kg −1 (in one sample) while most of a further 10 samples showed traces of NDMA at the limit of detection of 0.1 μg kg −1 .