Premium
Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt
Author(s) -
Beltrán Maria Carmen,
MorariPirlog Alisa,
Quintanilla Paloma,
Escriche Isabel,
Molina Maria Pilar
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12388
Subject(s) - enrofloxacin , food science , maximum residue limit , chemistry , shelf life , biology , antibiotics , biochemistry , pesticide residue , ciprofloxacin , pesticide , agronomy
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.