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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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dc.contributor.author Beltrán Martínez, Mª Carmen es_ES
dc.contributor.author Morari-Pirlog, A. es_ES
dc.contributor.author Quintanilla-Vázquez, Paloma Galicia es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Molina Pons, Mª Pilar es_ES
dc.date.accessioned 2018-02-23T05:08:44Z
dc.date.available 2018-02-23T05:08:44Z
dc.date.issued 2017 es_ES
dc.identifier.issn 1364-727X es_ES
dc.identifier.uri http://hdl.handle.net/10251/98344
dc.description.abstract [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 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. es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof International Journal of Dairy Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Caprine milk es_ES
dc.subject Yoghurt es_ES
dc.subject Antibiotic es_ES
dc.subject Storage. es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.title Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/1471-0307.12388 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2013-45147-R/ES/TRAZABILIDAD DE LA PRESENCIA DE ANTIBIOTICOS EN LECHE, QUESO Y LACTOSUERO DE CABRA/ es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-02-28 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1111/1471-0307.12388 es_ES
dc.description.upvformatpinicio 105 es_ES
dc.description.upvformatpfin 111 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 71 es_ES
dc.description.issue 1 es_ES
dc.relation.pasarela S\336397 es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad es_ES
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