期刊
INTERNATIONAL DAIRY JOURNAL
卷 101, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2019.104595
关键词
-
资金
- Ministry of Science and Innovation (Madrid, Spain) [AGL-2013-45147-R]
- Universitat Politecnica de Valencia (Program of Research and Development)
This study evaluated instrumental parameters (chemical composition, colour, texture and microstructure) and sensory characteristics of goat cheese (60-day maturation) made with milk spiked with oxytetracycline at different levels: 0, 50, 100 (maximum residue limit; MRL) and 200 mu g kg(-1). Additionally, the influence of this antibiotic on the cheese making process was evaluated and proved that the presence of oxytetracycline in milk significantly delayed the total time of manufacture in proportion to its concentration. The presence of this antibiotic in raw milk, even at a concentration of up to double the MRL, affected some of the parameters only slightly (pH, FFA concentration, luminosity, springiness and chewiness) in the ripened cheeses, without being perceptible by the sensory panel. Consequently, cheese made from milk containing oxytetracycline would go unnoticed by consumers. (C) 2019 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据