Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
654 1 |
Ultima descărcare din IBN: 2018-06-26 13:33 |
SM ISO690:2012 BELTRAN, María Carmen, MORARI-PIRLOG, Alisa, QUINTANILLA, Paloma, ESCRICHE, Isabel, MOLINA, María Pilar. Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt. In: International Journal of Dairy Technology, 2018, nr. 1(71), pp. 105-111. ISSN 1364-727X. DOI: https://doi.org/10.1111/1471-0307.12388 |
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International Journal of Dairy Technology | ||||||
Numărul 1(71) / 2018 / ISSN 1364-727X | ||||||
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DOI:https://doi.org/10.1111/1471-0307.12388 | ||||||
Pag. 105-111 | ||||||
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Rezumat | ||||||
Three batches of yoghurts were made from goat's milk with different enrofloxacin concentrations (0, 50, 100 and 150 μg/kg). Quality parameters were analysed at 1, 7, 14 and 28 days at 5 °C. Drug residues were also quantified by HPLC. Coagulation time and most yoghurt properties remained unaffected by the presence of enrofloxacin in goat's milk. However, quality parameters were affected by the storage period. 74.9–99.2% of enrofloxacin initially added to goat's milk remained in the yoghurt throughout its entire shelf life, potentially posing a risk to consumer health. Therefore, an enrofloxacin maximum residue limit in yoghurt should be established. |
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Cuvinte-cheie Antibiotic, Storage, yoghurt, Caprine milk |
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