Table 6. Concentration of PAHs in dairy products (μg/kg).
| Food category | PAHs (μg/kg) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
|
| |||||||||
| BaA | CHR | BkF | BbF | BaP | IcdP | BghiP | DahA | Total PAHs | |
|
| |||||||||
| Low-fat milk | ND | ND | ND | ND | ND | ND | ND | ND | ND |
| Process milk | ND | ND | ND | ND | ND | ND | ND | ND | ND |
| Icecream cone | 0.26 ± 0.01 | 0.24 ± 0.02 | ND | ND | ND | ND | 0.18 ± 0.01 | ND | 0.68 ± 0.04 |
| Cup icecream | 0.23 ± 0.01 | ND | ND | ND | ND | ND | ND | ND | 0.23 ± 0.01 |
| Lactic beverage | ND | ND | ND | ND | ND | ND | ND | ND | ND |
| Semisolid yoghurt | ND | ND | ND | ND | ND | ND | ND | ND | ND |
| Liquid yoghurt | ND | ND | ND | ND | ND | ND | ND | ND | ND |
| Cheese | 0.28 ± 0.02 | ND | 0.09 ± 0.01 | 0.34 ± 0.03 | 0.24 ± 0.01 | ND | 0.22 ± 0.02 | 0.21 ± 0.01 | 1.38 ± 0.09 |
| Mozzarella cheese | 0.23 ± 0.01 | ND | 0.08 ± 0.01 | ND | 0.22 ± 0.01 | ND | 0.21 ± 0.01 | 0.21 ± 0.01 | 0.94 ± 0.06 |
| Whipping cream | 0.42 ± 0.02 | 0.28 ± 0.02 | 0.27 ± 0.02 | 0.90 ± 0.06 | 0.56 ± 0.03 | 0.19 ± 0.01 | 0.56 ± 0.03 | ND | 3.17 ± 0.19 |
| Coffee cream | 0.40 ± 0.02 | 0.28 ± 0.03 | 0.27 ± 0.02 | 0.87 ± 0.05 | 0.56 ± 0.03 | 0.21 ± 0.01 | 0.57 ± 0.04 | ND | 3.16 ± 0.19 |
| Stick ice cream | 0.30 ± 0.02 | 0.34 ± 0.02 | 0.08 ± 0.01 | 0.27 ± 0.02 | 0.23 ± 0.01 | ND | 0.25 ± 0.02 | 0.19 ± 0.01 | 1.66 ± 0.11 |
| Monaka ice cream | 0.27 ± 0.01 | 0.34 ± 0.02 | ND | ND | ND | ND | 0.22 ± 0.02 | ND | 0.83 ± 0.05 |
| Condensed milk | 0.29 ± 0.02 | 0.25 ± 0.02 | 0.08 ± 0.01 | 0.31 ± 0.03 | 0.24 ± 0.01 | ND | 0.29 ± 0.02 | 0.21 ± 0.01 | 1.66 ± 0.11 |
| Milk | ND | ND | ND | ND | ND | ND | ND | ND | ND |
All treatments were replicated 3 times and represented means ± standard deviations.
ND = not detected, below limit of detection.