Effect of Long Term Freezing on Extraction of Fat and 2378-TCDD from Milk

COW MILK WAS SPIKED AT LOW PPT WITH 14-C 2378-TCDD, HOMOGENIZED SUB-DIVIDED INTO LOW ML ALIQUOTS AND FROZEN AT -21 DEGREES C. AFTER TIME INTERVALS OF ZERO DAYS TO ONE YEAR THE MILK WAS THAWED AT ROOM TEMPERATURE DURING TWO TO FOUR HOURS WITH OCCATIONAL SHAKING. THE LIPID FRACTION CONTAINING 14-C TCDD WAS EXTRACTED BY MEANS OF LIWUID-LIQUID PARTITIONING AT BASIC PH AND THE X-EMISSION FROM 14-C WAS DETERMINED. THE RATIO OF EXTRACTABLE 14-C TCDD TO EXTRACTABLE FAT REMAINED CONSTANT IN ALL SAMPLES INDEPENDENT OF THE FAT RECOVERY.

FACCHETTI Sergio; 

1995-03-15

JRC5977