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Salsa, H., M. M. Gonzalez, M. Noa, N. A. Perez, G. Díaz, R. Gutierrez , H. Zazueta and I. Osuna, 2003. Organophosphorus Pesticide Residues in Mexican Commercial Pasteurized Milk J. Agric. Food Chem., 51, 4468-4471.

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Article

Impact of Cow Milk Manufacturing Processes on the Degradation of Malathion Pesticide Residues

1Food Technology Research Institute, Agricultural Research Center, Giza., Egypt


American Journal of Food Science and Technology. 2018, Vol. 6 No. 6, 290-294
DOI: 10.12691/ajfst-6-6-9
Copyright © 2018 Science and Education Publishing

Cite this paper:
Walid A. S. Gafour. Impact of Cow Milk Manufacturing Processes on the Degradation of Malathion Pesticide Residues. American Journal of Food Science and Technology. 2018; 6(6):290-294. doi: 10.12691/ajfst-6-6-9.

Correspondence to: Walid  A. S. Gafour, Food Technology Research Institute, Agricultural Research Center, Giza., Egypt. Email: walidg4@yahoo.com

Abstract

The main objective of the current research aimed at evaluating the impact of the manufacturing processes of cow milk such as pasteurization, boiling, ultra-heat treatment, yoghurt fermentation, milk skimming, cream, butter, and ghee production on the degradation of an organophosphate pesticide, Malathion. For that purpose, samples of raw cow milk spiked with Malathion at level 0.5 mg/kg were used. QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method was used to extract the malathion-spiked milk samples and HPLC-Photo Diode Array (HPLC-PDA) was used as an analytical tool. The precision of the analytical method was ranged between 90.5-97.8 %. The obtained findings demonstrated that sterilization, and boiling were more effective than pasteurization in Malathion degradation (the degradation efficiency were 91.2, 82.2 and 45.2 %, respectively). Regarding the impact of fermentation, it was found that Malathion degradation increased with the progress of cold storage. It was 56, 80, and 97 % at 1, 7, and 14 days of yoghurt storage. Moreover, a cheese manufacturing also had a positive effect on Malathion degradation where it was 53 and 60.8 % in cheese after 1 and 7 days. The data also displayed that Malathion retained in fatty milk products such as cream (91 %), butter (88 %), and ghee (12.3 %). In view of this, it could be concluded that manufacturing processes such as sterilization, boiling, fermentation and curd coagulation processes had positive impact on Malathion degradation in spiked samples of cow milk.

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