The DDT Content of Milk Products1

Distribution of Chemical Residues among Fat, Skim, Curd, Whey, and Protein Fractions in Fortified, Pasteurized Milk

“…Concentrations of dichlorodiphenyltrichloroethane (DDT, Table S4) (log D 6.22 and log P = 5.92) in raw whole milk (5% lipid), skim milk, and cream (70% lipid) were reported as 7.5, 0.2, and 67.2 ppm, respectively, with a cream/whole milk ratio of 9.0. 16 Pasteurization produced a slight increase of the cream/whole milk distribution ratio, as pasteurized whole milk contained 6.0 ppm and cream contained 70.2 ppm DDT resulting in a cream/whole milk ratio of 12. 16 Langlois et al 17 reported the identical ratio of cream/whole milk for DDT in spite of a fat content for cream of only 37%.…”

“…16 Pasteurization produced a slight increase of the cream/whole milk distribution ratio, as pasteurized whole milk contained 6.0 ppm and cream contained 70.2 ppm DDT resulting in a cream/whole milk ratio of 12. 16 Langlois et al 17 reported the identical ratio of cream/whole milk for DDT in spite of a fat content for cream of only 37%. Relative to the Mann 16 and Langois et al 17 reports, higher milk fat/whole milk concentration ratios were found in this study for compounds having log P = ∼6 (TCC, log P = 5.39, ratio 17.6; 1278-TCDD, log P = 6.22, ratio 18.7; PCB-118, log P = 6.78, ratio 19.5; Figure 1), which is also consistent with IVR (log P = 6.61, ratio 18.4) as reported by Hakk et al 7 The exception was 2-OH-1378-TCDD (log P = 6.15) which had a milk fat/whole milk concentration ratio of 11.2 in this study (Figure 1).…”

“…For example, concentrations of the aromatic, chlorinated insecticide DDT (log D = 6.22 and log P = 5.92) were greater in cheddar cheese than in whey after milk processing, with cheese and whey concentrations of 47 and 0.5 ppm, respectively. 16 Similarly, Swiss-type cheese made from milk produced by dairy cows fed DDT contained ∼8 times the original DDT concentration of whole milk, though DDT was not reported in whey. 17 In other studies, however, DDT was unstable during processing and 27–53% of the starting DDT degraded to DDE and DDD 21 during the manufacturing of cheese.…”

“…Compounds with a log D or P value of about 6 consistently concentrated in milk fat (or cream as cited in references). Concentrations of dichlorodiphenyltrichloroethane (DDT, Table S4) (log D 6.22 and log P = 5.92) in raw whole milk (5% lipid), skim milk, and cream (70% lipid) were reported as 7.5, 0.2, and 67.2 ppm, respectively, with a cream/whole milk ratio of 9.0 . Pasteurization produced a slight increase of the cream/whole milk distribution ratio, as pasteurized whole milk contained 6.0 ppm and cream contained 70.2 ppm DDT resulting in a cream/whole milk ratio of 12 .…”

Distribution of Animal Drugs between Skim Milk and Milk Fat Fractions in Spiked Whole Milk: Understanding the Potential Impact on Commercial Milk Products

“…It has long been recognized that contaminant concentrations in foods may be impacted by food processing steps that change the fat composition of the food product. For example, Mann et al 2 examined DDT concentrations in milk products derived from raw (nonprocessed) milk known to be contaminated with DDT and showed that the concentration of DDT in each milk product was essentially determined by the percentage of milk fat in the product. Indeed, it is universally recognized that when highly lipophilic environmental contaminants are found in foods, they are concentrated in the lipid compartment of that food.…”