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Effect of some fermented milk starters on degradation of malathion pesticide residues [electronic resource].

By:

Moustafa, Eman L

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Language: English Summary language: Arabic Description: p.625-636Other title:

تأثير بعض بادئات الألبان المتخمرة على تكسير المتبقى من مبيد الملاثيون [Added title page title]

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Journal of biological chemistry and environmental sciences, 2009 v. 4 (1) Part III [electronic resource].

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In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(1)IIISummary: Yoghurt (Y) and bio-yoghurt (bio-y) starter are varied in their ability to degrade malathion. A study was carried out on (Y) and (bioY) which manufactured from contaminated milk with malathion at level 1.53 ppm. Milk was divided into two parts, the first part was contaminated and heat treated to 85°C /30min. The second part was heat treated to 85°C /30min and cooled to 40°C then it was contaminated

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Yoghurt (Y) and bio-yoghurt (bio-y) starter are varied in their ability to degrade malathion. A study was carried out on (Y) and (bioY) which manufactured from contaminated milk with malathion at level 1.53 ppm. Milk was divided into two parts, the first part was contaminated and heat treated to 85°C /30min. The second part was heat treated to 85°C /30min and cooled to 40°C then it was contaminated

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