Pesticide residues in milk processing
1992
Deiana, P. (Sassari Univ. (Italy)) | Fatichenti, F. (Ancona Univ. (Italy). Dipartimento di Biotecnologie Agrarie ed Ambientali)
The present work is an attempt to review what is known about interactions between pesticides and milk processing technology, including their influence on the quality and biological processes of milk and dairy products and on the resident microflora. Treatments with pasteurization, sterilization and UHT, do not show any significant effect on the content of pesticidal residues in milk destined for consumption. Only the pulverisation of milk into powder and liophilisation have an influence. It illustrates that, in some milk processing, and depending upon the contamination level, pesticidal residues may affect quality. Usually, the level is low enough to permit the production of seasoned cheeses and fermented products, since the residues become considerably reduced. In this respect, products obtained from ewe's or goat's milk, are of special interest, because the transfer factor is 50% lower than in cows' milk. In any case, deliberations based on this review regarding health or technological and economic aspects, ignoring alarmist or emotional interpretations will consider the situation existing on each dairy farm. It is here that any necessary remedial measures have to be taken. It may be possible to limit the use of noxious compounds, adopting more naturally hygienic methods and applying the most modern control techniques available
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