Abstract
AbstractNo nitrosamines could be detected above a level of 1 μg kg−1 in five samples of indirectly dried skim‐milk powders, 20 samples of directly‐fired skim‐milk powders and 10 samples of directly‐fired butter‐milk powders, selected at random from eight processing plants in New Zealand over a period of 8 months continuous production. The maximum level of N‐nitrosodimethylamine (NDMA) observed in samples of milk proteins (lactic casein and lactalbumin) was 0.3 μg kg−1 (in one sample) while most of a further 10 samples showed traces of NDMA at the limit of detection of 0.1 μg kg−1.
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