Isotope partitioning between cow milk and farm water: A tool for verification of milk provenance

RATIONALE: The oxygen and hydrogen isotope compositions of the water component of the milk from nine Italian dairy farms were studied together with the farm water for one year. The aim was to verify the importance of farm water and seasonal temperature variation on milk isotope values and propose mathematical relations as new tools to identify the milk origin. METHODS: Milk was centrifuged to separate the solids and then distilled under vacuum to separate water. δ((18)O/(16)O) and δ((2)H/(1)H) analyses of the water molecules were carried out using a water equilibrator online with a mass spectrometer. For oxygen and hydrogen isotope determination, water was equilibrated with pure CO(2) for 7.5 h and with pure H(2) for 5 h, respectively. The isotope ratio value is indicated with δ (expressed on the VSMOW/SLAP scale) as defined by IUPAC. RESULTS: The average annual isotope value of milk at the different cattle sheds is mostly related to the farm water suggesting that the drinking water is the most important factor influencing the isotopic values of the milk water. The milk/water fractionation factor correlates with the milking time and, thus, the seasonal temperature is best described by a 4(th) order polynomial regression line. A two‐level check model was used to verify the milking provenance. CONCLUSIONS: This study shows that it is essential to analyze both milk and farm water to indicate provenance. A two‐step verification tool, based on the difference between the measured and calculated δ((18)O/(16)O)(M) values, and the difference between the calculated and estimated milk‐water fractionation factors, allowed the source determination of milk. Both conditions must be met if the milk is considered to be from the Parmigiano‐Reggiano production region. Although this approach was developed for this region, it can easily be tested and adapted to other dairy production areas.