Quinolones in goats' milk: Effect on the cheese-making process, chemical and microbial characteristics of acid-coagulated cheeses
Author:
Funder
España Ministerio de Ciencia e Innovación
Ministerio de Ciencia e Innovación
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference43 articles.
1. Performance of current microbial tests for screening antibiotics in sheep and goat milk;Beltrán;International Dairy Journal,2015
2. Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt;Beltrán;International Journal of Dairy Technology,2018
3. Solubility, lipophilicity and membrane permeability of some fluoroquinolone antimicrobials;Blokhina;European Journal of Pharmaceutical Sciences,2016
4. Transfer of oxytetracycline from ovine spiked milk to whey and cheese;Cabizza;International Dairy Journal,2017
5. Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process;Chiesa;LWT – Food Science and Technology,2020
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1. Legally admissible amounts of antibiotics in milk affect the growth of lactic acid bacteria;International Journal of Dairy Technology;2024-09-05
2. Occurence of antimicrobial residues in milk and labneh consumed in Lebanon;Food Additives & Contaminants: Part B;2024-01-02
3. Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk;Foods;2023-10-09
4. Optimization of a Multi-Residue Screening Method for the Detection of 71 Antimicrobial Residues in Milk Products: the Case of Labneh;Food Analytical Methods;2023-07-27
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