The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder manufactured from milk containing dieldrin, endrin, heptachlor, and dieldrin and heptachlor in combination were studied. There was loss of heptachlor epoxide and dieldrin during condensing and loss of all insecticides studied during spray and drum drying. Butter and cheese in most cases contained less insecticide than the raw milk on a fat basis, because some insecticide separated into the skimmilk and whey. The rest of the finished products contained essentially the same amount of residue as the raw milk when expressed on a fat basis.

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Author notes

1Published with the approval of the Director of Purdue Agricultural Experiment Station as Journal Series Paper Number 2384.

2Presented at the 59th meeting of the American Dairy Science Association, University of Arizina, June, 1964.

3Present address: Department of Dairy Science, University of Kentucky, Lexington, Kentucky.