In this paper it was described that the residual organochlorine pesticides were analyzed by gas chromatography in many dairy products (52 samples of modified milk powder, 43 samples of butter, 7 samples of cheese, and 6 samples of skimmilk powder) October, 1968 to March, 1971 in Japan.
The organochlorine pesticides were detected in the highest concentration in butter samples (β-BHC, 0.10-23ppm (average 0.23ppm) ; total BHC, 0.37ppm-31ppm (av. 3.1ppm) ; total DDT, 0.008-5.2ppm (av. 1.3ppm) ; dieldrin, tr-0.16ppm (av. 0.06ppm)), secondly high in modified milk powders (β-BHC, nd-1.7ppm (av. 0.13ppm) ; total BHC, 0.014-2.3ppm (av. 0.23ppm) ; total DDT, nd-0.57ppm (av. 0.13ppm) ; dieldrin, nd-0.02ppm (av. 0.004ppm)).
Despite of the much fat content in cheese (ca. 30%), the organochlorine pesticides were detected in comparatively less concentrations in those samples (β-BHC, nd-0.082ppm (av. 0.021ppm) ; total BHC, 0.001-0.14ppm (av. 0.051ppm) ; total DDT, 0.014-0.12ppm (av. 0.048ppm) ; dieldrin, nd in all).
As was expected, the organochloride pesticides were detected in much less quantity in the skimmilk powder in which fat was scarcely contained (β-BHC, nd-0.022ppm (av. 0.009ppm) ; total BHC, 0.006-0.037ppm (av. 0.019ppm) ; total DDT, 0.02-0.035ppm (av. 0.030ppm) ; dieldrin, nd in all).
