Date of Award

2012

Document Type

Master Thesis

Degree Name

Masters of Science (Research)

Department

Chemistry

First Advisor

Dr. B. O'Brien

Second Advisor

Dr. K.J. Jordan

Third Advisor

Dr. A. Furey

Abstract

Trichloromethane (TCM) is an undesirable chemical residue that can develop in milk. While TCM levels in milk are not within ranges of public health concern, it is important that minimal levels are maintained in order to promote the marketing of Irish dairy products abroad. Germany has enacted strict regulations on TCM concentrations in foodstuffs with a recommended level of0.002 mg/kg and re-analyse those milks, subsequent to cause identification and provision of advice on reducing TCM levels in milk. Milk samples were analysed using Gas chromatography (GC) with electron capture detection. The GC method was adapted and a standard curve was developed for TCM analysis in milk. A total of 1039 tanker milk supplies and 2225 individual farm milk supplies have been analysed for TCM over a 2 year period with average milk TCM levels decreasing from 0.006 to 0.002 mg/kg milk. A rinse water volume of 16.5 compared to 7 1/milking unit decreased average TCM residues in milk (p

Comments

Under the Supervision of

Dr. B. O’ Brien and Dr. K.J. Jordan, Teagasc Research Centre, Moorepark, Fermoy, Co. Cork

And

Dr. A. Furey, Department of Chemistry, Cork Institute of Technology, Cork,

Access Level

info:eu-repo/semantics/openAccess

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