Abstract
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)
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
