Radioactivity concentrations of the milk and dairy products

Beyaz peynir, peynir altı suyu tozu, süt tozu, labne, kaşar peyniri ve sütün doğal ve yapayradyoaktivite konsantrasyonları gama spektrometrik metot ile belirlendi. Bu amaçla, p-tipi %110 rölatif verimli eş eksenli HPGe dedektör kullanıldı. Beyaz peynir, peynir altı suyu tozu, süt tozu, labne, kaşar peyniri ve sütün 40K ortalama radyoaktivite konsantrasyonları sırasıyla 63.1 ± 7.1, 392.6 ± 40.2, 482.1 ±38.6, 152.0 ±12.1, 48.7 ± 5.8 ve 52.2 ± 4.2 Bq/kg dir. 137Cs radyoaktivite konsantrasyonları MDA altında bulunmuştur. Süt tozu dışında 232Th radyoaktivite konsantrasyonları MDA altında bulunmuştur. Süt tozu 232Th radyoaktivite konsantrasyonu 3.2 ± 0.3 - 9.8 ± 0.8 Bq/kgaralığında bulunmuştur. 226Ra radyoaktivite konsantrasyonları peynir altı suyu tozuiçin 5.9 ± 0.5 - 8.3 ± 0.7 Bq/kg, süt için 5.1 ± 0.5 - 9.8 ± 0.8 Bq/kg, beyaz peynir için 4.6 ± 0.5 - 9.9 ± 1.9 Bq/kg, süttozu için 3.5 ± 0.3 - 16.0 ± 1.5 Bq/kg, labne için 4.2 ± 0.3 - 11.1 ± 1.0 Bq/kg aralığında bulunmuştur

Süt ve süt ürünlerinin radyoaktivite konsantrasyonları

Natural and artificial radioactivity concentrations of the white cheese, whey powder, milk powder, labaneh, kaskhaval cheese and milk were determined via gamma spectrometric method. For this purpose, p-type 110% relative efficiency coaxial HPGe detector was used. Average powder, milk powder, labaneh, kaskhaval cheese and milk were found to be 63.1 ± 7.1, 392.6 ± 40.2, 482.1 ±38.6, 152.0 ±12.1, 48.7 ± 5.8 and 52.2 ± 4.2 Bq/kg respectively. K radioactivity concentrations of the white cheese, whey

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