Effect of Ras cheese manufacturing on the stability of DDT and its metabolites

Autor:	A.A.K Abou-Arab
Rok vydání:	1997
Předmět:	biology Chemistry Microorganism food and beverages Cheese ripening Ripening General Medicine Lactobacillaceae Pesticide biology.organism_classification Analytical Chemistry Incubation period Lactobacillus parasitic diseases Food science Bacteria Food Science
Zdroj:	Food Chemistry. 59:115-119
ISSN:	0308-8146
DOI:	10.1016/s0308-8146(96)00214-2
Popis:	Residue levels of DDT were analyzed in 25 samples of liquid milk as well as 25 samples of Ras cheese collected from different regions in Great Cairo Governorates. Levels of DDT and its metabolites in liquid milk samples were higher than those in Ras cheese. The detected levels of pesticides in milk and cheese were lower than the maximum acceptable limits (MAL s ) recommended by FAO/WHO (1993). The reduction levels of total DDT in Ras cheese made from contaminated milk with different levels of DDT (0.1, 1.0 and 10.0 mg/kg fat) were 40.6, 33.9 and 25.5%, respectively, at the end of storage period. The isolated Ras cheese microorganisms reduced the total DDT residues by 10.8, 11.8 and 4.8% for Streptococci, lactobacilli and yeasts, respectively, at the end of incubation period.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d4288593d0f58de9150d6f5725bb695d https://doi.org/10.1016/s0308-8146(96)00214-2 Zobrazit plný text záznamu Full Text from ScienceDirect