Examination of Nonfat Dry Milk for the Presence of Nitrosamines

Nonfat dry milk prepared using indirect steam heat and direct gas firing was examined for detectable levels of nitrosamines. The addition of ten nanograms of nitrosamine per gram of nonfat dry milk could be detected by oxidation of the extracted nitrosamine to nitramines and detection by electron capture gas chromatography. No volatile nitrosamines were found in freshly prepared or stored (30 days) dry milk dried by indirect steam heat or by direct gas firing.