Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt
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 unaffec...
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| Veröffentlicht in: | International journal of dairy technology 2018-02, Vol.71 (1), p.105-111 |
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| container_title | International journal of dairy technology |
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| creator | Beltrán, Maria Carmen Morari‐Pirlog, Alisa Quintanilla, Paloma Escriche, Isabel Molina, Maria Pilar |
| description | 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. |
| doi_str_mv | 10.1111/1471-0307.12388 |
| format | Article |
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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. 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Therefore, an enrofloxacin maximum residue limit in yoghurt should be established.</description><subject>Antibiotic</subject><subject>Caprine milk</subject><subject>Cheese</subject><subject>Coagulation</subject><subject>Enrofloxacin</subject><subject>Food preservation</subject><subject>Goat's milk</subject><subject>Goats</subject><subject>Health risks</subject><subject>High-performance liquid chromatography</subject><subject>Liquid chromatography</subject><subject>Milk</subject><subject>Shelf life</subject><subject>Storage</subject><subject>Yoghurt</subject><subject>Yogurt</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFUD1PwzAQtRBIlMLMaomBKa0dx3EyovJVqRJLkdgs1zm3KUnc2okg_x6nQazccl_vvdM9hG4pmdEQc5oIGhFGxIzGLMvO0ORvch5qliaRiMXHJbryfk8IFSznE6SXjak6aDRgazA0zprKfitdNtg2uN0B1lZtu0q15dCXNWDVFKfFsVNV2fb4oJyqoQXnB4mtVe29x3VZfeLebneda6_RhVGVh5vfPEXvz0_rxWu0entZLh5WkWY8zSKWkCJRKqVKMyZULjgpIAGeCZZxbbimRvOiMDTjsNEpbFSWM74J3_IE4iRnU3Q36h6cPXbgW7m3nWvCSUnzoEIDJg6o-YjSznrvwMiDK2vlekmJHJyUg29y8E2enAwMPjK-ygr6_-By-bgeeT-6C3X-</recordid><startdate>201802</startdate><enddate>201802</enddate><creator>Beltrán, Maria Carmen</creator><creator>Morari‐Pirlog, Alisa</creator><creator>Quintanilla, Paloma</creator><creator>Escriche, Isabel</creator><creator>Molina, Maria Pilar</creator><general>Blackwell Publishing Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201802</creationdate><title>Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt</title><author>Beltrán, Maria Carmen ; Morari‐Pirlog, Alisa ; Quintanilla, Paloma ; Escriche, Isabel ; Molina, Maria Pilar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3568-340d4aa61ac337a9750de4e587385cf5c1fc5ddf185ebc6eba8935b12354e2493</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Antibiotic</topic><topic>Caprine milk</topic><topic>Cheese</topic><topic>Coagulation</topic><topic>Enrofloxacin</topic><topic>Food preservation</topic><topic>Goat's milk</topic><topic>Goats</topic><topic>Health risks</topic><topic>High-performance liquid chromatography</topic><topic>Liquid chromatography</topic><topic>Milk</topic><topic>Shelf life</topic><topic>Storage</topic><topic>Yoghurt</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Beltrán, Maria Carmen</creatorcontrib><creatorcontrib>Morari‐Pirlog, Alisa</creatorcontrib><creatorcontrib>Quintanilla, Paloma</creatorcontrib><creatorcontrib>Escriche, Isabel</creatorcontrib><creatorcontrib>Molina, Maria Pilar</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Beltrán, Maria Carmen</au><au>Morari‐Pirlog, Alisa</au><au>Quintanilla, Paloma</au><au>Escriche, Isabel</au><au>Molina, Maria Pilar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt</atitle><jtitle>International journal of dairy technology</jtitle><date>2018-02</date><risdate>2018</risdate><volume>71</volume><issue>1</issue><spage>105</spage><epage>111</epage><pages>105-111</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>Three batches of yoghurts were made from goat's milk with different enrofloxacin concentrations (0, 50, 100 and 150 μg/kg). 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| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | Antibiotic Caprine milk Cheese Coagulation Enrofloxacin Food preservation Goat's milk Goats Health risks High-performance liquid chromatography Liquid chromatography Milk Shelf life Storage Yoghurt Yogurt |
| title | Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt |
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