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Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt

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Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt

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Beltrán Martínez, MC.; Morari-Pirlog, A.; Quintanilla-Vázquez, PG.; Escriche Roberto, MI.; Molina Pons, MP. (2017). Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt. International Journal of Dairy Technology. 71(1):105-111. https://doi.org/10.1111/1471-0307.12388

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Título: Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt
Autor: Beltrán Martínez, Mª Carmen Morari-Pirlog, A. Quintanilla-Vázquez, Paloma Galicia Escriche Roberto, Mª Isabel Molina Pons, Mª Pilar
Entidad UPV: Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Fecha difusión:
Fecha de fin de embargo: 2019-02-28
Resumen:
[EN] Three batches of yoghurts were made from goat s milk with different enrofloxacin concentrations (0, 50, 100 and 150 lg/kg). Quality parameters were analysed at 1, 7, 14 and 28 days at 5 °C. Drug residues were also ...[+]
Palabras clave: Caprine milk , Yoghurt , Antibiotic , Storage.
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Dairy Technology. (issn: 1364-727X )
DOI: 10.1111/1471-0307.12388
Editorial:
Blackwell Publishing
Versión del editor: http://doi.org/10.1111/1471-0307.12388
Código del Proyecto:
info:eu-repo/grantAgreement/MINECO//AGL2013-45147-R/ES/TRAZABILIDAD DE LA PRESENCIA DE ANTIBIOTICOS EN LECHE, QUESO Y LACTOSUERO DE CABRA/
Tipo: Artículo

References

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