Distribution of Radiostrontium and Radiocesium in Milk and Milk Products
A study was conducted to determine whether radioactive milk manufactured into butter, cheddar cheese, and cottage cheese would produce a less contaminated food. The results show a low degree of transfer of strontium and cesium from whole milk to butter. In the case of cheddar cheese and cottage cheese no marked reduction in the transfer of strontium was noted. On the other hand, the transfer of cesium was markedly reduced in both cheddar and cottage cheese. It is concluded that manufacturing techniques can be developed making it possible to utilize most of the potential food value of radioactive contaminated milk in a form lower in radionuclide content than the parent raw milk. (Public Health Eng. Abstr., 42: No. 9, Sept. 1962)
- Research Organization:
- Cornell Univ., Ithaca, NY (United States)
- Sponsoring Organization:
- USDOE
- NSA Number:
- NSA-16-033331
- OSTI ID:
- 4748272
- Journal Information:
- Journal of Dairy Science, Vol. 45, Issue 4; Other Information: Orig. Receipt Date: 31-DEC-62; ISSN 0022-0302
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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