Effect of heat treatments on stability of β-lactams in milk

The presence of residues of antimicrobial substances in milk may have serious toxicological and technical consequences. To date, few studies have been done to evaluate the effect of heat treatments on β-lactam residues in milk. However, the few studies that have been conducted estimate losses of ant...

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Veröffentlicht in:	Journal of dairy science 2011-03, Vol.94 (3), p.1155-1164
Hauptverfasser:	Roca, M., Villegas, L., Kortabitarte, M.L., Althaus, R.L., Molina, M.P.
Format:	Artikel
Sprache:	eng
Schlagworte:	amoxicillin Animal productions Animals Anti-Bacterial Agents - chemistry antibiotic residues antibiotics antimicrobial properties beta-Lactams - chemistry Biological and medical sciences cefoperazone cefuroxime cephapirin Chromatography, High Pressure Liquid - veterinary cloxacillin degradation Drug Residues - chemistry Drug Stability equations Food industries Fundamental and applied biological sciences. Psychology half life heat treatment high performance liquid chromatography Hot Temperature milk Milk - chemistry Milk and cheese industries. Ice creams prediction temperature Terrestrial animal productions thermostability Vertebrates β-lactams
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