Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt-Reference-Cited by-同舟云学术

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

Published:2017-04-20 Issue:1 Volume:71 Page:105-111
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Beltrán Maria Carmen¹,Morari-Pirlog Alisa²,Quintanilla Paloma¹,Escriche Isabel³,Molina Maria Pilar¹

Affiliation:

1. Institute of Animal Science and Technology; Universitat Politècnica de València; Camino de Vera, s/n 46022 Valencia Spain

2. State Agrarian University of Moldova; Strada Mirceşti 42 2049 Chișinău Moldova

3. Institute of Food Engineering for Development; Universitat Politècnica de València; Camino de Vera, s/n 46022 Valencia Spain

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12388/fullpdf

Reference25 articles.

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2. Effects of processing on antibiotic residues (Streptomycin, Penicillin-G and Tetracycline) in soft cheese and yoghurt processing lines;Adetunji;Pakistan Journal of Nutrition,2011

3. Short Communication: performance of current microbial tests for screening antibiotics in sheep and goat milk;Beltrán;International Dairy Journal,2015

4. In vitro study about the effect of several penicillins during the fermentation of yogurt made from ewe′s milk;Berruga;Milchwissenschaft,2007

5. Influence of cephalosporins on the coagulation time of yogurt made from ewes' milk;Berruga;International Journal of Dairy Technology,2008

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