Effect of Churning Process on Heavy Metals in Cream, Butter and Butter Milk

摘要

Dairy products are appropriate source of fat, protein and minerals for human, thus it is important to control the level of toxic elements in these products. The aim of this research was investigation about existence of some elements (lead, Cadmium, Copper and iron) in different types of samples including pasteurized and local cream, butter, and butter milk.The amount of elements was determined using flame atomic Absorption spectrometry (FAAS). The butter milk was evaluated as the most contaminated products, significantly (p<0.05). By passing time, concentration of heavy metals was increased even higher than Maximum residue levels (MRLS). Results show that elements have more tendencies toward serum phase.