Screening of the elemental composition of various, commercially available dairy products should provide a tool for consumers and dietary advisers for making a proper selection, with respect to the animal of origin and fat content, respective a shift to soy products. Using a combination of ICP-OES and ICP-MS multi-element techniques, up to 35 total elements were determined in milk and dairy products after enrichment by freeze drying. Influences of the fat content and additives were outlined for cow-derived products, and respective tables given in dry matter as well in wet weight. Some differences between products from cows, goats and sheep were found, which appeared small, however, relative to the composition of soymilk, which resembles a plant sample. Principal component analysis of the entire dataset (excluding cream, sour cream and additive containing products) clearly resulted in 3 components, which contained the geochemical relations Ca-Sr, Ca-Ba, and Na-I in different components. With respect to Recommended Daily Intakes, one liter of milk of any kind satisfies the needs of Ca, Mg, P, and I, as well as half of K and Zn. Levels of many other elements, in particular those of low physiological interaction (e.g. Ti, rare earths, B, Be), were below or close to detection limits. During separation of cream and whey, ions largely prefer to stay in the whey. Addition of 1% cocoa increases the content of Cu, Fe and Mn. Cream and creme fraiche differ just marginally. Some differences of Austrian milk and milk powders and infant formulas sampled in Tanzania are outlined.

23.1.2018