Chloroform in milk and dairy products. B: Transfer of chloroform from cleaning and disinfection agents to dairy products via CIP.

摘要

Developments in cleaning and disinfection techniques in the dairy industry have led to fully automated systems (Cleaning-in-Place, CIP) without the need for disassembly of the equipment and with multiple applications of the same cleaning and disinfection agents (re-use, total recovery). Active chlorine-containing solvents can be used in all steps of processing. The possibility of the contamination of the milk and milk products with chloroform during CIP was investigated using an experimental CIP pilot plant. The analysis of chloroform was performed with headspace gas chromatography and electron capture detector (HS-GC with ECD). The concentration of active chlorine varied between 50 and 261 mg/litre in the ready-to-use solvent. The effect of pre-and post-rinsing on accumulation of film, active chlorine reduction, chloroform formation and chloroform transfer to raw milk was investigated. Chloroform-contaminated raw milk was separated into milk and cream respectively, the cream phase converted into butter and chloroform accumulated in the fat-rich products.