Author:
Hamzić Gregorčič Staša,Potočnik Doris,Camin Federica,Ogrinc Nives
Abstract
This paper summarises the isotopic characteristics, i.e., oxygen and hydrogen isotopes, of Slovenian milk and its major constituents: water, casein, and lactose. In parallel, the stable oxygen isotope ratios of cow, sheep, and goat’s milk were compared. Oxygen stable isotope ratios in milk water show seasonal variability and are also 18O enriched in relation to animal drinking water. The δ18Owater values were higher in sheep and goat’s milk when compared to cow milk, reflecting the isotopic composition of drinking water source and the effect of differences in the animal’s thermoregulatory physiologies. The relationship between δ18Omilk and δ18Olactose is an indication that even at lower amounts (>7%) of added water to milk can be determined. This procedure once validated on an international scale could become a reference method for the determination of milk adulteration with water.
Funder
International Atomic Energy Agency
Seventh Framework Programme
Horizon 2020 Framework Programme
Javna Agencija za Raziskovalno Dejavnost RS
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Cited by
16 articles.
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