Studies of 90Sr presence in milk and commercial dairy products

  • M. Kruk
  • J. Solecki


The aim of this article was to present the studies of radiological level of some commercial dairy products in Mazovian, Kuyavian—Pomeranian and Lublin regions. They were carried out for 27 commercial dairy products such as two specimens of lean cottage cheese, three specimens of cottage cheese containing a limited percentage of fat, three specimens of fat cottage cheese, three specimens of milk containing 3.2% of fat, three specimens of milk containing 2.0% of fat, two specimens of sour cream containing 12% of fat, three specimens of sour cream containing 18% of fat, one specimen of 30% whipping cream, two specimens of homogenized (strawberry and vanilla) cheese, three specimens of hard rennet cheese, one specimen of powdered milk, one specimen of goat milk. For the given commercial dairy products there were calculated effective doses (μSv) obtained after consumption of 1 kg contaminated product for different age groups.


90Sr Milk Dairy products Weighted effective doses 


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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2011

Authors and Affiliations

  1. 1.Department of Radiochemistry and Colloid Chemistry, Faculty of ChemistryM. Curie–Skłodowska UniversityLublinPoland

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