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Journal of Dairy Science Vol. 49 No. 8 1006-1008
© 1966 by American Dairy Science Association ®
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Effects of Processing and Storage of Dairy Products on Telodrin and Methoxychlor Residues

A. R. Stemp and B. J. Liska

Department of Animal Sciences, Purdue University, Lafayette, Indiana

ABSTRACT

Milk containing telodrin and methoxychlor residues was processed into concentrated, dried, and sterilized dairy products. Heat treatments used in processing caused losses of residues. Between 40–50% of the telodrin residues were destroyed in evaporated milk and 10–20% of the residues during processing of milk for dry whole milk. Methoxychlor was more stable to milk-processing treatments.






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Copyright © 1966 by the American Dairy Science Association ®.