¹Giresun University, Espiye Vocational School, Department of Food Production, TR-28600 Giresun - TÜRKİYE
²Ankara University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, TR-06110 Ankara - TÜRKİYE
³Giresun University, Espiye Vocational School, Department of Crop and Animal Production, TR-28600 Giresun - TÜRKİYE DOI : 10.9775/kvfd.2023.29317 In this study, it was aimed to determine the possible migration from the packaging material by determining the phthalates during the storage period in dairy products. For this purpose, selected phthalate esters were determined by LC-MS Q-TOF from the dairy product samples taken on different times of storage, following the raw milk stage and packaged with plastic. Accordingly, only DEHP was detected from phthalate esters in all samples. In white cheeses, DEHP values was 226 μg/kg in glass packaging and 244 μg/kg in plastic packaging on the 1st day, it increased to 259 μg/kg in glass packaging and 420 μg/kg in plastic packaging in the 9th month. Likewise, the DEHP values of Kashar cheese, which were 236 μg/kg and 262 μg/kg in glass and plastic packaging samples on the 1st day, reached 241 μg/kg and 346 μg/kg, respectively, in the 9th month. In yogurt samples, on the 1st day, there was 253 μg/kg DEHP in the glass package and 255 μg/kg in the plastic package, while on the 30th day, 262 μg/kg in the glass package and 288 μg/ kg in the plastic package. Although the determined values are below the legal limits, in case of high phthalate in the packaging material, the potential risk that may occur in foods has been revealed. Keywords : Cheese, Dairy Products, LC-MS Q-TOF, Phthalates, Yogurt