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Transfer of antibiotics from goat's milk to rennet curd and whey fractions during cheese-making

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Transfer of antibiotics from goat's milk to rennet curd and whey fractions during cheese-making

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Giraldo, J.; Igualada, C.; Cabizza, R.; Althaus, RL.; Beltrán Martínez, MC. (2022). Transfer of antibiotics from goat's milk to rennet curd and whey fractions during cheese-making. Food Chemistry. 392:1-7. https://doi.org/10.1016/j.foodchem.2022.133218

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/194870

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Title: Transfer of antibiotics from goat's milk to rennet curd and whey fractions during cheese-making
Author: Giraldo, Jennifer Igualada, Carmen Cabizza, Roberto Althaus, Rafael Lisandro Beltrán Martínez, Mª Carmen
UPV Unit: Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Issued date:
Abstract:
[EN] The transfer of 35 antibiotics from milk to curd and whey was evaluated. Cheeses were produced at laboratory scale, from antibiotic-free goat's milk spiked with different antibiotic concentrations between 0.25 and 4 ...[+]
Subjects: Rennet curd , Whey , Antibiotics , Partitioning , UHPLC-HRMS
Copyrigths: Reconocimiento - No comercial - Compartir igual (by-nc-sa)
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2022.133218
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2022.133218
Project ID:
info:eu-repo/grantAgreement/MINECO//AGL2013-45147-R/ES/TRAZABILIDAD DE LA PRESENCIA DE ANTIBIOTICOS EN LECHE, QUESO Y LACTOSUERO DE CABRA/
Thanks:
This work was supported by the Ministry of Science and Innovation (Madrid. Spain) (No. AGL-2013-45147-R) .
Type: Artículo

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