Lányi Katalin and Győri Rebeka and Darnay Lívia and Szakmár Katalin and Lehel József and Laczay Péter: Effects of cephalexin residues on the starter culture's microbial activity during the fresh cheese making process. In: Élelmiszervizsgálati közlemények, (66). pp. 8-17. (2020)
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Abstract
The aim of our study was to investigate the carry-over of cephalexin from cow’s milk to cheese and whey, as well as, to study the potential impact of its presence on the microbial activity of the starter culture. Before cheese-making, the raw milk was artificially contaminated to different antibiotic levels. Cephalexin concentrations and the pH values were measured all along the process. It was found that cephalexin was transferred less into the cheese curd (1.8-4.3 % of the original amount) than into the whey (29.3-42.8 %). According to the results the concentration of cephalexin did not influence substantially the pH changes during curding nor the activity of the starter culture. However, pH of the fresh cheese showed significant (p < 0.05) differences compared to the control suggesting that antibiotic residues even below MRL level may influence the quality of product.
| Item Type: | Article |
|---|---|
| Heading title: | Science |
| Journal or Publication Title: | Élelmiszervizsgálati közlemények |
| Date: | 2020 |
| Volume: | 66 |
| ISSN: | 0422-9576 |
| Page Range: | pp. 8-17 |
| Language: | English |
| Publisher: | WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft. |
| Place of Publication: | Budapest |
| Related URLs: | https://acta.bibl.u-szeged.hu/82136/ |
| Uncontrolled Keywords: | Élelmiszervizsgálat - módszer, Sajtkészítés |
| Additional Information: | Bibliogr.: p. 16-17. ; ill. ; összefoglalás angol nyelven |
| Subjects: | 02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages |
| Date Deposited: | 2023. Oct. 09. 08:50 |
| Last Modified: | 2023. Oct. 09. 08:50 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/82155 |
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