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Distribution and Stability of DDE, DDD, and DDT in Monterey and Cheddar Cheese During Manufacture and Storage¹

Department of Dairy Science, University of Idaho, Moscow

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.

¹ Published with permission of the Director of the Idaho Agricultural Experiment Station as Research Paper no. 641.

² Present address: Department of Animal Sciences, Purdue University, Lafayette, Indiana.