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Levels of di‐(2‐ethylhexyl)phthalate and total phthalate esters in milk, cream, butter and cheese a
a
Matthew Sharman , Wendy A. Read , Laurence Castle a
& John Gilbert
a
a
Food Science Laboratory , Ministry of Agriculture, Fisheries and Food , Norwich Research Park, Colney, Norwich, NR4 7UQ, UK Published online: 10 Jan 2009.
To cite this article: Matthew Sharman , Wendy A. Read , Laurence Castle & John Gilbert (1994) Levels of di‐(2‐ethylhexyl)phthalate and total phthalate esters in milk, cream, butter and cheese, Food Additives & Contaminants, 11:3, 375-385, DOI: 10.1080/02652039409374236 To link to this article: http://dx.doi.org/10.1080/02652039409374236
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FOOD ADDITIVES AND CONTAMINANTS, 1994, VOL. 11, NO. 3, 375-385
Levels of di-(2-ethylhexyl)phthalate and total phthalate esters in milk, cream, butter and cheese MATTHEW SHARMAN, WENDY A. READ, LAURENCE CASTLE and JOHN GILBERT Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, Norwich Research Park, Colney, Norwich NR4 7UQ, UK
Downloaded by [Mr John Gilbert] at 03:48 22 August 2015
(Received 20 May 1993; revised 10 August 1993; accepted 10 August 1993) Di-(2-ethylhexyl)phthalate (DEHP) and total phthalate ester plasticizer levels were determined in milk, cream, butter and cheese samples from a variety of sources from three European countries (UK, Norway and Spain). Samples of milk (from Norway) obtained at various stages during collection, transportation and packaging operations showed no apparent trends in phthalate contamination with total phthalate levels (expressed as DEHP equivalents) in the raw milk of between 0.12 and 0.28 mg/kg. On processing the DEHP was concentrated in the cream at levels up to 1.93 mg/kg, whereas low fat milk contained from
