Lead in Butter - Brief description

 

     

     Nowadays, you can find lead everywhere in food, even in water. Due to globalisation and  extensive use of fossils, the lead is spread everywhere in air, land and then comes to our food. Main sources of lead are: industrial wastes, fertilizers, cars’ pollution.

Lead comes to cows’ body though breathing, water, food. A cow’s body behaves as a filter and significant part of lead is separated by cow’s digestion system (kidneys and liver).

Lead also comes from old water systems and old production equipment, which used lead as a material in their technology.

 

     To decrease lead content in dairy production, common techniques are used: filtration, separation, pasteurisation. When milk is under separation and bactofugation, bacterias are separated along with lead particles. Pasteurisation is influencing protein structure, dividing lead from milk protein. Especially for butter, which is mainly fat, the lead content is at its minimal rate compared to other low fat dairy products.

 

     In Ukraine, lead content for butter is state regulated and max limit is 0.1%.

 

 

prepared by 

Natalia Petrulia, Head of laboratory

Serhiy Hrysyuk, CEO