Premium
Evaluation of trichloromethane formation from chlorine‐based cleaning and disinfection agents in cow’s milk
Author(s) -
SIOBHAN RYAN,
DAVID GLEESON,
KIERAN JORDAN,
AMBROSE FUREY,
BERNADETTE O’ BRIEN
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00858.x
Subject(s) - chlorine , electron capture detector , chemistry , gas chromatography , cow milk , milk production , chromatography , food science , zoology , biology , organic chemistry
The development of trichloromethane (TCM) in milk can result from the use of chlorine‐based detergent solutions during the milk production process. Different factors affecting the development of TCM in milk were investigated. Gas chromatography with electron capture detector was the method of analysis. Combining milks of different TCM levels resulted in milk TCM levels similar to that calculated mathematically. Increased chlorine concentration in the detergent and reduced rinse water volume resulted in increased TCM concentrations ( P < 0.05) in milk, while the addition of chlorine to the rinse water also increased ( P < 0.001) milk TCM.