* Department of Entomology, Punjab Agricultral University, Ludhiana-141 004, Punjab, India
Department of Food Science and Technology, Punjab Agricultral University, Ludhiana-141 004, Punjab, India
*Correspondence: Dr. Balwinder Singh
Online published on 15 October, 2011.
The milk samples were spiked with the known amounts of chlorpyriphos and lindane followed by refrigeration for 12 h. The samples were then subjected to different processing treatments viz., boiling for 2 min, curd and paneer preparation. The samples were analyzed for pesticide residues after spiking and application of each processing treatment using gas liquid chromatography. Boiling was found more effective in the reduction of residues as compared to curd preparation. However, it was found that the residues intensified while paneer preparation.
Milk and milk products, chlorpyriphos, lindane, processing
