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Technological failures caused by cephalexin©in set-type sheep's milk yogurt

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Technological failures caused by cephalexin©in set-type sheep's milk yogurt

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Nombre: Novés B.;Librán ...
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dc.contributor.author Noves, B. es_ES
dc.contributor.author Libran, C. es_ES
dc.contributor.author Licon, C. C. es_ES
dc.contributor.author Molina Pons, Mª Pilar es_ES
dc.contributor.author Molina Casanova, Ana es_ES
dc.contributor.author Berruga Fernandez, Maria Isabel es_ES
dc.date.accessioned 2016-12-14T09:24:54Z
dc.date.available 2016-12-14T09:24:54Z
dc.date.issued 2015
dc.identifier.issn 1947-6337
dc.identifier.uri http://hdl.handle.net/10251/75195
dc.description.abstract Given their broad spectrum, cephalosporins are used for combating mastitis in dairy species. Many cephalosporins, such as cephalexin, have not been authorized for use in lactating sheep and because veterinary drugs for use in small species are lacking, the regulations of several countries allow extra-label use. Incorrect use of extra-label tools may cause residues in milk, and could negatively affect public health by provoking technological failures in the dairy fermenting processes. The effects of cephalexin, at concentrations close to its European Maximal Residue Limit (MRL), have been studied in set-type yogurts made from sheep s milk. Milk was fortified at different cephalexin concentrations and stored yogurts were evaluated in acidification, textural parameters and microbial evolution terms. The results showed that cephalexin concentrations equal to or below its MRL could mainly inhibit normal Streptococcus thermophilus growth and provoke some alterations to acidity parameters, which were more marked in the L(+)-lactic acid isomer. es_ES
dc.description.sponsorship This work has been funded by Project PCI-03-006 (JJCC Castilla-La Mancha, Spain). en_EN
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof CyTA - Journal of Food es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Yogur es_ES
dc.subject Leche de oveja es_ES
dc.subject Antibióticos cefalosporinas es_ES
dc.subject Agentes antimicrobianos es_ES
dc.subject Ácido láctico es_ES
dc.subject Acidez es_ES
dc.subject Viscosidad es_ES
dc.subject Textura es_ES
dc.subject Microorganismos es_ES
dc.subject Yogurt es_ES
dc.subject Sheep milk es_ES
dc.subject Cephalosporin antibiotics es_ES
dc.subject Antimicrobial agents es_ES
dc.subject Lactic acid es_ES
dc.subject Acidity es_ES
dc.subject Viscosity es_ES
dc.subject Texture es_ES
dc.subject Microorganisms es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.title Technological failures caused by cephalexin©in set-type sheep's milk yogurt es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/19476337.2014.990519
dc.relation.projectID info:eu-repo/grantAgreement/JCCM//PCI-03-006/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Noves, B.; Libran, C.; Licon, CC.; Molina Pons, MP.; Molina Casanova, A.; Berruga Fernandez, MI. (2015). Technological failures caused by cephalexin©in set-type sheep's milk yogurt. CyTA - Journal of Food. 13(3):408-414. https://doi.org/10.1080/19476337.2014.990519 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1080/19476337.2014.990519 es_ES
dc.description.upvformatpinicio 408 es_ES
dc.description.upvformatpfin 414 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 13 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 301636 es_ES
dc.identifier.eissn 1947-6345
dc.contributor.funder Junta de Comunidades de Castilla-La Mancha es_ES
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