Determination of Environmental Pollution by Pesticides on Raw Buffalo Milk in Assiut Governorate, Egypt | ||||
| Assiut University Bulletin for Environmental Researches | ||||
| Volume 28, Issue 1, March 2025, Page 1-8 PDF (172.94 K) | ||||
| Document Type: Conference Paper | ||||
| DOI: 10.21608/auber.2025.264336.1062 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed M. Shahata  1; Yasser Waffy2
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| 1Environmental Affairs, Assiut University Hospital, Faculty of Medicine, Assiut University | ||||
| 2Department of Nutrition; Assiut University Hospitals, Assiut University | ||||
| Abstract | ||||
| From September 2022 to October 2023, 30 random samples (1 kg each) of raw buffalo milk were collected from the same location (a village known for producing large amounts of milk near the city of Assiut, Egypt) it was done. Each sample was divided into five subsamples. The first subsample sample was kept as a control, and the second subsample was pasteurized at (72 EC/15 s) and cooled immediately. The third subsample was autoclaved (121 EC/15 min) and rapidly cooled. The fifth subsample was sterilized (121 °C/15 min), and then the fourth subsample was fermented with a yogurt starter culture (0.05 g LG1) at 43 °C/2.5 h and cooled immediately. The fifth subsample was cured with animal rennet (2 ml LG1). Heat at 40 °C until complete solidification, separating the quarks; the curd was cutting, and the whey was depleting. All milk, yogurt, and cheese samples were extracted and purified. The detection and identification of pesticide residues by gas chromatography-mass spectrometry (GC/MS) was studied. As a result, the concentrations of all organ phosphorus and organ chlorine pesticides in raw buffalo milk exceed the maximum permissible MRL limits for these pesticides set by the European Commission (EC) and are subject to heat treatment, fermentation, and coagulation. The process was shown to degrade pesticide residues from raw buffalo milk. Processing raw milk involves heat treatments such as pasteurization and sterilization and exposure to microorganisms during production and storage. In most cases, lactic acid bacteria growth leads to reduced pesticide levels. | ||||
| Keywords | ||||
| buffalo milk; pesticide residue; heat treatment; fermentation; curd | ||||
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