Transfer of certain beta-lactam antibiotics from cow’s milk to fresh cheese and whey

2021 ◽  
pp. 1-9
Author(s):  
Katalin Lányi ◽  
Lívia Darnay ◽  
Noémi László ◽  
József Lehel ◽  
László Friedrich ◽  
...  
Keyword(s):  
Cow’S Milk ◽  
Beta Lactam ◽  
Cow's Milk ◽  
Beta Lactam Antibiotics ◽  
Fresh Cheese

Development of fresh cheese made from coconut milk in combination with cow’s milk

2017 ◽  
Vol 119 (10) ◽  
pp. 2183-2193 ◽  
Author(s):  
Tatsawan Tipvarakarnkoon ◽  
Sangrawee Sornsa-ard ◽  
Wutcharee Imcha
Keyword(s):  
Fat Content ◽  
Coconut Milk ◽  
Cottage Cheese ◽  
Cow’S Milk ◽  
Process Conditions ◽  
Content Type ◽  
Cow's Milk ◽  
Different Types ◽  
Fresh Cheese ◽  
Cheese Curd

Purpose The purpose of this paper is to develop fresh cheese made from different types of coconut milk (fresh, UHT, and reconstituted coconut milk) mixed with pasteurized cow’s milk (50:50) by rennet coagulation. The main aim of this study was to achieve successful formation of cheese curd with fully coconut milk aroma and flavor. Design/methodology/approach Fresh cheese made from different types of coconut milk mixed with cow’s milk (50:50) were developed and compared to fresh cheese made from cow’s milk (100:0). Physicochemical analysis including pH, acidity, percentage of yield, protein and fat content, texture analysis and sensory evaluation has been performed. The nine-point hedonic preference test (n=35) and consumer testing (n=235) were conducted. Findings In comparison, fresh cheese made with the presence of coconut milk (50:50) had higher fat content, lower crude protein content, higher firmness, and adhesiveness than those made from cow’s milk alone (0:100). The cheese with the presence of coconut milk was liked better by consumers (7.35 out of 9). Rehydrated coconut milk was mostly preferred to use among all three types of coconut milk which showed firmer texture and admired flavor. The texture of the developed product was proved to be similar to commercial cottage cheese. Using the rehydrated coconut milk in the formulation gave successful results for making fresh coconut milk cheese, which has also not been used previously in any research. Research limitations/implications In this paper, the effect of process conditions on the quality of cheese curd formation was not yet investigated and discussed. The process parameters including heat treatment and renneting time should be further studied. Originality/value A novel fresh cheese made from coconut milk mixed with pasteurized cow’s milk was successfully developed. The cheese curd was formed with fully coconut milk aroma and flavor.

Residues of antibiotics in milk: persistence and quality interference

2020 ◽  
Vol 100 (1) ◽  
pp. 93-101
Author(s):  
Janine F. Alves ◽  
Guilherme H. Paula ◽  
Rânio C.F. Silva ◽  
Paulo V.T. Leão ◽  
Karen M. Leão ◽  
...  
Keyword(s):  
Cow’S Milk ◽  
Antibiotic Residues ◽  
Beta Lactam ◽  
Withdrawal Time ◽  
Package Inserts ◽  
Test Chemical ◽  
Beta Lactam Antibiotics ◽  
Chemical Residues ◽  
Natural Milk ◽  
Antibiotic Residue

The objective of this study was (i) to analyze antibiotic residues, two which were beta-lactam antibiotics, one tetracycline, and one quinolone in the milk of lactating animals; (ii) to evaluate the interference of the drug ceftiofur which is considered as discard-zero. The SNAPduo™ ST Plus kit was used to evaluate the presence of beta-lactam antibiotics and tetracyclines in natural milk. Medications based on penicillin, ceftiofur, enrofloxacin, and oxytetracycline were used. As expected, the milk from control animals and animals administered with enrofloxacin did not present antibiotic residue because it is not one of the classes detected by the SNAPduo™ ST Plus kit, and thus it was used to prove the efficiency of the test. Ceftiofur, known as a “discard-zero” antibiotic, tested positive for the SNAPduo™ ST Plus kit and the BetaStar Combo® “S” test. Chemical residues were detected in cow’s milk treated with different groups of antibiotics after the withdrawal time indicated in the package inserts of the medicines used.

Artisan fresh cheese from raw cow's milk as a possible route of transmission in a toxoplasmosis outbreak, in Brazil

2019 ◽  
Vol 67 (2) ◽  
pp. 122-129 ◽  
Author(s):  
Mary Alexandra Costa ◽  
Fernanda Pinto‐Ferreira ◽  
Robélia Pondé Amorim Almeida ◽  
Felippe Danyel Cardoso Martins ◽  
Adriene Lino Pires ◽  
...  
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Route Of Transmission ◽  
Fresh Cheese ◽  
Raw Cow’S Milk

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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