Effect of processing and storage of dairy products on lindane residues and its metabolites

ABSTRACT

Residue levels of lindane and its metabolities were monitored in 25 samples of each raw and sterilized milk, yoghourt and Domiati cheese collected from different regions in Great Cairo Governorate. The concentration of lindane followed the order of raw milk > Domiati cheese > sterilized milk > yoghourt. Most of samples were found to containe three or more metabolites with different levels. Heat treatments [pasteurization, boiling and sterilization] were reduced lindane levels ranged from 64% to 85.4%. A gradual reduction of lindane ranged from 1.4 to 8.9% was observed during the manufacture and storage of yoghourt for three days in refrigerator. Data indicated also, the reduction of lindane was higher in Domiati cheese made by acid-enzyme coagulation than that made by enzyme coagulation