Abstract
Distribution of radionuclides depends on various factors, and milk processing into cheese is recommended as one of the significant measures of radiation protection during radioactive contamination of the environment. A total of 16 milk and 16 cheese (soft and hard) samples were examined using HPGe gamma‐ray spectrometry to obtain 137Cs and 40K activity concentrations. The Pearson's correlation coefficients between 137Cs and 40K were determined (0.73, 0.68, 0.19, −0.23), followed by determination of distribution of 137Cs and 40K from cow milk to two types of cheeses using food processing retention factors (0.07–0.34). Transfer of 137Cs obtained could serve a great purpose for predicting its distribution during cheesemaking.
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