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HAN Min1; G MILHAUD2 College of Animal Science and Medicine, Inner Mongolia Agricultural University, Huhhot 010018 College Veterinary Medicine of Alfort, Paris 94704 France  
cadmium transfer from whole milk to milk products was studied before and following a repeated oral cadmium administration to 3 goats. Prior to cadmium administration, milk cadmium levels ranged from less than 0.2 to 0.2μg / L, during cadmium administration, cadmium levels ranged from 1.2 to 4.6 ±μg / L in the milk used for cheese making. The factor of concentration of cadmium from whole milk to cream was 3. 1 ± 0.7, to lactic curds was 3.3 ± 0.3 and to rennet curds was 5.7 ± 0.7. A quarter of the cadmium contained in the original milk was found in the cream (23.9±5.4%), about 60% in curd(61.6±5.4% in rennet curds and 56.8±4.8% in lactic curds), 12.9 ± 2.8% in rennet curd whey and 16. 3 ± 5.3% in lactic curd whey. The fraction of to- tal cadmium transferred from milk to its milk products ranged from 99.2% to 100.4%.
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