International Scholarly Research Notices / 2011 / Article / Tab 2

Research Article

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

Table 2

Contaminant concentrations in milk and cheese: summary of analytical results (lower bound, lipid 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 l.b.HCB
ng/g l.b.
DDTs
ng/g l.b.
PBDEs
ng/g l.b.
non-ortho-PCBs
pg/g l.b.
PCDD/Fs
pg/g l.b.
WHO-TEQ 1998
pg/g l.b.
WHO-TEQ 2006
pg/g l.b.

Conventional semiskimmed milk
M63.7129.2427.68NDNDNDNDND
SD1.600.518.70

omega-3 semiskimmed milk
M573.0427.6859.75NDNDNDNDND
SD68.9411.2211.59

Conventional “stracchino”M20.730.890.8763.55NDNDNDND
SD2.790.710.7089.87

omega-3 “stracchino”M7.377.0215.2865.76NDNDNDND
SD1.072.371.8293.00

Conventional “pecorino”M8.31NDND89.78NDNDNDND
SD0.04126. 7

omega-3 “pecorino”M28.7012.0924.1767.538.3210.290.530.30
SD2.950.915.761.9226.585.870.900.94

Conventional “ricotta”M16.261.240.427.767.548.430.170.10
SD0.390.840.222.2516.340.290.020.01

omega-3 “ricotta”M66.131.780.7519.9424.8624.980.160.09
SD3.240.830.642.040.983.980.570.13

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