Estrone and 17β-estradiol concentrations in pasteurized-homogenized milk and commercial dairy products

D. A. Pape-Zambito, Robert F. Roberts, R. S. Kensinger

Research output: Contribution to journalArticle

41 Citations (Scopus)

Abstract

Some individuals fear that estrogens in dairy products may stimulate growth of estrogen-sensitive cancers in humans. The presence of estrone (E1) and 17β-estradiol (E2) in raw whole cow's milk has been demonstrated. The objectives of this study were to determine if pasteurization-homogenization affects E2 concentration in milk and to quantify E1 and E2 concentrations in commercially available dairy products. The effects of pasteurization-homogenization were tested by collecting fresh raw milk, followed by pasteurization and homogenization at 1 of 2 homogenization pressures. All treated milks were tested for milk fat globule size, percentages of milk fat and solids, and E2 concentrations. Estrone and E2 were quantified from organic or conventional skim, 1%, 2%, and whole milks, as well as half-and-half, cream, and butter samples. Estrone and E2 were quantified by RIA after organic solvent extractions and chromatography. Pasteurization-homogenization reduced fat globule size, but did not significantly affect E2, milk fat, or milk solids concentrations. Estrone concentrations averaged 2.9, 4.2, 5.7, 7.9, 20.4, 54.1 pg/mL, and 118.9 pg/g in skim, 1%, 2%, and whole milks, half-and-half, cream, and butter samples, respectively. 17β-Estradiol concentrations averaged 0.4, 0.6, 0.9, 1.1, 1.9, 6.0 pg/mL, and 15.8 pg/g in skim, 1%, 2%, whole milks, half-and-half, cream, and butter samples, respectively. The amount of fat in milk significantly affected E1 and E2 concentrations in milk. Organic and conventional dairy products did not have substantially different concentrations of E1 and E2. Compared with information cited in the literature, concentrations of E1 and E2 in bovine milk are small relative to endogenous production rates of E1 and E2 in humans.

Original languageEnglish (US)
Pages (from-to)2533-2540
Number of pages8
JournalJournal of dairy science
Volume93
Issue number6
DOIs
StatePublished - Jun 1 2010

Fingerprint

homogenized milk
estrone
Dairy Products
Estrone
dairy products
estradiol
homogenization
Estradiol
Milk
pasteurization
milk
whole milk
butter
cream
milk fat
Pasteurization
fat globules
estrogens
Butter
Fats

All Science Journal Classification (ASJC) codes

  • Animal Science and Zoology
  • Food Science
  • Genetics

Cite this

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title = "Estrone and 17β-estradiol concentrations in pasteurized-homogenized milk and commercial dairy products",
abstract = "Some individuals fear that estrogens in dairy products may stimulate growth of estrogen-sensitive cancers in humans. The presence of estrone (E1) and 17β-estradiol (E2) in raw whole cow's milk has been demonstrated. The objectives of this study were to determine if pasteurization-homogenization affects E2 concentration in milk and to quantify E1 and E2 concentrations in commercially available dairy products. The effects of pasteurization-homogenization were tested by collecting fresh raw milk, followed by pasteurization and homogenization at 1 of 2 homogenization pressures. All treated milks were tested for milk fat globule size, percentages of milk fat and solids, and E2 concentrations. Estrone and E2 were quantified from organic or conventional skim, 1{\%}, 2{\%}, and whole milks, as well as half-and-half, cream, and butter samples. Estrone and E2 were quantified by RIA after organic solvent extractions and chromatography. Pasteurization-homogenization reduced fat globule size, but did not significantly affect E2, milk fat, or milk solids concentrations. Estrone concentrations averaged 2.9, 4.2, 5.7, 7.9, 20.4, 54.1 pg/mL, and 118.9 pg/g in skim, 1{\%}, 2{\%}, and whole milks, half-and-half, cream, and butter samples, respectively. 17β-Estradiol concentrations averaged 0.4, 0.6, 0.9, 1.1, 1.9, 6.0 pg/mL, and 15.8 pg/g in skim, 1{\%}, 2{\%}, whole milks, half-and-half, cream, and butter samples, respectively. The amount of fat in milk significantly affected E1 and E2 concentrations in milk. Organic and conventional dairy products did not have substantially different concentrations of E1 and E2. Compared with information cited in the literature, concentrations of E1 and E2 in bovine milk are small relative to endogenous production rates of E1 and E2 in humans.",
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Estrone and 17β-estradiol concentrations in pasteurized-homogenized milk and commercial dairy products. / Pape-Zambito, D. A.; Roberts, Robert F.; Kensinger, R. S.

In: Journal of dairy science, Vol. 93, No. 6, 01.06.2010, p. 2533-2540.

Research output: Contribution to journalArticle

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