Distribution and degradation of HCCH and DDT residues in butter milk, butter and butter oil during processing.

Sreenivasa, M. A. and Visweswariah, K. and Raju, G. S. and Majumder, S. K. (1983) Distribution and degradation of HCCH and DDT residues in butter milk, butter and butter oil during processing. Indian Journal of Medical Research, 78 (July). 151-155, 12 ref..

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Abstract

Milk was fortified with 5-80 p.p.m. hexachlorocyclohexane (HCH) or DDT and converted into butter, buttermilk and ghee. HCH residues (in p.p.m.) found in butter from milk containing HCH at 5 and 80 p.p.m. were 2.85 and 69.47, resp.; corresponding values for buttermilk were 2.05 and 10.42, and for ghee 2.01 and 45.49. Data are also given on concn. of different HCH isomers in these products. Corresponding DDT residues found were 3.32 and 70.76 for butter, 1.58 and 8.64 for buttermilk, and 2.14 and 31.60 for ghee.

Item Type:	Article
Uncontrolled Keywords:	INSECTICIDES-; butter, insecticides residues in; buttermilk, insecticides residues in; ghee, insecticides residues in; BHC-; dairy products, BHC residues in; DDT-; dairy products, DDT residues in; BUTTER-; insecticides residues in butter; BUTTERMILK-; insecticides residues in buttermilk; GHEE-; insecticides residues in ghee
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jun 2016 05:44
Last Modified:	22 Dec 2016 10:54
URI:	http://ir.cftri.res.in/id/eprint/6695

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