Impact of pesticide residues in raw milk

Abstract

Foreign substances, usually with a toxic effect, may be present in the contents of milk, and therefore in dairy products, which when added intentionally constitute adulteration of milk. Organochlorine pesticides, in particular, enter the cows' bodies through the consumption of concentrated feed (cereals, sprouts) and roots contaminated with such substances. As a rule, they are deposited as such in the fat tissue and milk fat. For this reason, skimmed milk and buttermilk will contain small amounts of pesticides. The most effective way to minimize the action of various pesticide residues is the introduction of primary awareness-raising measures aimed at reducing environmental pollution with chemical compounds, as well as the introduction of environmentally friendly food processing technologies.