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

ABSTRACT

The aim of this study was to investigate the transfer of cephalexin, penicillin-G, and ampicillin & cloxacillin from cow’s milk to cheese and whey. For this purpose, raw milk was artificially contaminated to different antibiotic levels and then heat-treated to prepare fresh cheese from it. Antibiotic levels of the milk, whey and cheese were measured with LC-MS/MS. The extent of heat degradation was not sufficient to remove the antibiotic residues from milk. Antibiotic concentrations in whey and fresh cheese were in good accordance with the concentration of the same compound in milk suggesting that contamination of the milk will result in contamination of the product. The investigated antibiotics were transferred less into the cheese curd (1.6–12.5% of the original amount), than into the whey (33.2–74.1%). For penicillin-G even 100% (complete removal) was experienced.

GRAPHICAL ABSTRACT

KEYWORDS:

• Antibiotic
• transfer
• milk
• whey
• cheese

Disclosure statement

No financial and personal relationships with other people or organisations that could inappropriately influence (bias) our work has been detected.

Additional information

Funding

The research was supported by the European Union and co-financed by the European Social Fund [grant agreement no. EFOP-3.6.2- 16-2017-00012, project title: ‘Development of a product chain model for functional, healthy and safe foods from farm to fork based on a thematic research network’].