<%@LANGUAGE = "JScript"%> Several articles are being prepared and will be added when ready.
Dairy science logo

      Web          
    This website

 Site Coordinator | Contributors | Links | Contribute an article or link | News | Forum |

 Home

 Cheese starters

 Probiotics

 Cheese yield

 Cheese quality

 Cheese science and technology

 Inhibitors in milk

 Cheeses of Piedmont Italy

 Exploitation of anti-microbial  proteins

 Bacteriophages for lactococci

 Primary production

 Ice cream

 Science and technology of wine

 Thermal processing

 Calculators and models

 Harvard reference generator

 Packaging

 Industrial microbiology

 Jobs and careers advice

 Notices

Several articles are being prepared and will be added when ready.

Chlorate. Major challenge for milk powder producers. Milk powders can contain high concentrations. Chlorate residues are particularly harmful to babies and young children. Companies that continue to produce milk powders with high concentrations of chlorate are at risk of going out of business.

TCM. Chloroform is another disinfection byproduct and is soluble in milk fat. Unlike chlorate, TCM levels in milk products are generally too low to be of significant public health concern. However, TCM levels could be used by countries to limit imports and thus have potential to be used as a trade barrier.

Urease and nitrification inhibitors in milk. Nitrous oxide (N2O) is a potent greenhouse gas. Its global warming potential could be over 300 times greater than that of CO2 (over a 100-year time scale). Globally, over half of N2O emissions come from agriculture — hence the interest in using urease and nitrification inhibitors on agricultural land to lessen the global warming effects of agriculture. This article looks at their residues in milk and the potential for these residues to be used as trade barriers and to protect indigenous agriculture from imports.

 
Copyright © 2009 Dairy Science and Food Technology. All Rights Reserved.