English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

It was investigated to what extent the technological methods used to process market milk (pasteurization, sterilization, uperization) influence its organochlorine pesticide content. It is hardly likely that the temperatures applicd exercise a destructive influence on the organochlorine compounds. The degradation of these compounds, due to the procedures investigated, is not significant. The heat treatment and the homogenizing in processing market milk obviously slightly increase the extractibility of physiologically incorporated organochlorine pesticides, when the extraction is carried out using acetone-pentane. The affinity of these compounds with the lipoproteins of the fat globule membrane and the influence of homogenizing on these membranes may explain this phenomenon.

L'influence des procédés technologiques de préparation du lait de consommation sur la teneur en pesticides organochlorés