Fate of Polychlorinated Biphenyls in Dairy Products Processed from the Milk of Exposed Cows

Abstract

Two actively lactating Jersey cows were given orally 10 and 100 mg/kg of polychlorinated biphenyls as a single dose. The milk was collected and Cottage cheese, whey, cream skimmilk, and nonfat dry milk were made. Concentrations and metabolic forms of polychlorinated biphenyls were determined in the whole milk and in the processed dairy products. Metabolic forms of these biphenyls were not significantly altered by various processes. Heating skimmilk substantially decreased total polychlorinated biphenyls. Distribution of polychlorinated biphenyls in the prepared milk products indicates a strong predilection of them for the lipid phase. © 1971, American Dairy Science Association. All rights reserved.