Table 2. Fate of lead, cadmium, and aluminum residues (μg /kg) in laboratory manufactured artisanal dairy products.

Manufacturing process	Concentrations of heavy metals (μg /kg) (Mean ± SD)
	Lead	R%a	Cadmium	R%a	Aluminum	R%*
Raw cow milk	431.46 ± 120.12		33.22 ± 5.89		50.78 ± 2.26
Fat separation
Cream	297.62 ± 18.68	31.02	22.80 ± 5.08	31.36	39.81 ± 2.03	21.60
Skim milk	173.66 ± 15.96	59.75	10.04 ± 1.66	69.77	20.13 ± 1.58	60.35
Churning
Butter	211.74 ± 18.47	50.92	14.38 ± 1.48	56.71	26.29 ± 1.03	48.23
Butter milk	245.10 ± 35.30	43.19	15.62 ± 2.42	52.98	29.77 ± 1.07	41.37
Boiling off
Ghee	116.26 ± 13.31	73.05	8.46 ± 1.52	74.53	16.52 ± 1.67	67.46
Murta (curd)	257.88 ± 25.74	40.23	11.48 ± 1.43	65.44	20.54 ± 1.56	59.55
Cheese manufacturing
Kareish cheese	535.51 ± 85.34	-24.11	40.11 ± 1.28	-20.74	62.43 ± 1.46	-22.94
Whey Kareish cheese	218.38 ± 19.87	49.38	13.08 ± 1.21	60.62	25.40 ± 1.84	49.98
Damietta cheese	745.87 ± 70.01	-72.87	51.99 ± 2.09	-56.50	71.58 ± 1.61	-40.96
Rennet	210.38 ± 17.47		28.30 ± 1.02		19.48 ± 0.72
Salt	270.36 ± 21.67		22.45 ± 1.39		16.52 ± 0.81
Whey Damietta cheese	221.08 ± 25.23	48.76	15.45 ± 1.46	53.49	17.37 ± 2.66	65.79
Fermentation
Yogurt	418.42 ± 122.11	3.02	31.26 ± 1.42	5.90	50.66 ± 2.24	0.27

R%^a = reduction percent.