Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1188648 | Food Chemistry | 2009 | 5 Pages |
Abstract
Samples of conventional (n = 11) and organic (n = 81) milk, both raw and heat-treated, were analysed for the presence of synthetic antioxidants (butylated hydroxytoluene, butylated hydroxyanisole, dodecyl gallate, propyl gallate and octyl gallate) to verify whether those labelled as “organic” corresponded to EU Regulations on the use of additives in such products. The analysis detected only the antioxidant BHT and its aldehyde BHT–CHO in all 11 conventional milk and in 18 of 81 organic milk samples. The investigation highlights the importance of strict control of organic dairy production, since synthetic antioxidants added to feedstuff to prevent rancidity can be transferred to milk.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
D. Pattono, L.M. Battaglini, A. Barberio, L. De Castelli, A. Valiani, G. Varisco, M.L. Scatassa, P. Davit, M. Pazzi, T. Civera,