International Scholarly Research Notices / 2011 / Article / Tab 1

Research Article

Differences in Pop Levels between Conventional and Omega-3 Fatty Acid-Enriched Milk and Dairy Products

Table 1

Contaminant concentrations in milk and cheese: summary of analytical results (lower bound, wet weight basis). ND indicates that all values in the group were below the LOD and were, therefore, considered equal to zero; M: mean; SD: standard deviation.

Food groupPCBs
ng/g w.w.
HCB
ng/g w.w.
DDTs
ng/g w.w.
PBDEs
ng/g w.w.
non-ortho-PCBs
pg/g w.w.
PCDD/Fs
pg/g w.w.
WHO-TEQ 1998
pg/g w.w.
WHO-TEQ 2006
pg/g w.w.

Conventional semiskimmed milk
M1.150.530.50NDNDNDNDND
SD0.030.010.16

omega-3 semiskimmed milk
M10.310.51.08NDNDNDNDND
SD1.240.20.21

Conventional “stracchino”M5.190.220.2210.94NDNDNDND
SD0.70.180.1811.05

omega-3 “stracchino”M1.851.763.8410.51NDNDNDND
SD0.270.60.4611.34

Conventional “pecorino”M2.02NDND13.82NDNDNDND
SD0.01009.01

omega-3 “pecorino”M6.972.945.8711.412.361.560.130.07
SD0.720.221.400.477.571.620.230.12

Conventional “ricotta”M2.750.210.071.321.531.060.020.01
SD0.070.140.040.382.150.05

omega-3 “ricotta”M10.980.30.123.313.792.920.020.01
SD0.540.140.110.340.200.590.060.02

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