Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics

Journal of Dairy Science
P QuintanillaM P Molina

Abstract

The aim of this study was to evaluate the transfer of the most widely used antibiotics in dairy goats from milk to cheese as well as their effect on the cheese-making process and cheese characteristics during ripening. Antibiotic-free milk was spiked individually with 7 veterinary drugs (amoxicillin, benzylpenicillin, cloxacillin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline) at an equivalent concentration of the European Union maximum residue limit. Spiked goat milk was used to make mature Tronchón cheeses, which were analyzed at 0, 30, and 60 d of maturation to determine pH, chemical composition, proteolytic and lipolytic activities, and color and textural properties. A sensory evaluation of 60-d ripened cheeses was carried out. Cheeses from raw antibiotic-free goat milk were made simultaneously to be used as reference. The cheese-making process was unaffected by the presence of most antibiotics evaluated. Only erythromycin and oxytetracycline significantly increased the time required for cheese production (122 ± 29 and 108 ± 25 min, respectively). However, variable amounts of antibiotics, ranging from 7.4 to 68%, were transferred from milk to cheese, with oxytetracycline and quinolones showing the highest r...Continue Reading

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Citations

Jul 31, 2019·Asian-Australasian Journal of Animal Sciences·Lucia Sepe, Anastasio Argüello
Nov 12, 2020·Foods·Bojana MilovanovicIgor Tomasevic
Nov 26, 2020·Food Research International·Felipe Rodrigues Nogueira SilvaAdriana Pavesi Arisseto-Bragotto
Aug 8, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sergiu Pădureţ
Aug 11, 2021·The Science of the Total Environment·Yitian ShaoYujing Xie

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