Abstract
Seventeen vats of Cheddar and Monterey cheese were manufactured from milk containing residues of the chlorinated hydrocarbon DDE [2,2 bis (p-chlorophenyl) -1,1-dichloroethylene], DDD [2,2 bis (p-chlorophenyl) -1,1-dichloroethane], and DDT [2,2 bis (p-chlorophenyl) -1,1,1-trichloroethane]. Samples were obtained from each phase during manufacture and were analyzed by gas chromatography procedures for DDT and its analogs. DDT was not detected in samples of whey at dipping; however, higher levels of DDE and DDD were evident and there was a definite change in the ratio of DDE:DDD. Distribution was quite similar for DDE, DDD, and DDT in samples from all other phases. Statistical analysis of the data indicates a significant (P<.05) change in residue distribution in the whey fraction at the time of dipping.Each lot of cheese was sampled at 6, 9, 12, 15, 24, and 48 weeks of conventional storage. Data indicate no change in residue levels of these chlorinated hydrocarbons during storage.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
