Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain.
Department of Science and Agroforestry Technology (ETSIA-IDR), Universidad de Castilla-La Mancha, 02071, Albacete, Spain.
J Dairy Sci. 2019 Apr;102(4):2941-2953. doi: 10.3168/jds.2018-15532. Epub 2019 Feb 22.
The aim of this study was to evaluate the transfer of the most widely used antibiotics in dairy goats from milk to cheese as well as their effect on the cheese-making process and cheese characteristics during ripening. Antibiotic-free milk was spiked individually with 7 veterinary drugs (amoxicillin, benzylpenicillin, cloxacillin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline) at an equivalent concentration of the European Union maximum residue limit. Spiked goat milk was used to make mature Tronchón cheeses, which were analyzed at 0, 30, and 60 d of maturation to determine pH, chemical composition, proteolytic and lipolytic activities, and color and textural properties. A sensory evaluation of 60-d ripened cheeses was carried out. Cheeses from raw antibiotic-free goat milk were made simultaneously to be used as reference. The cheese-making process was unaffected by the presence of most antibiotics evaluated. Only erythromycin and oxytetracycline significantly increased the time required for cheese production (122 ± 29 and 108 ± 25 min, respectively). However, variable amounts of antibiotics, ranging from 7.4 to 68%, were transferred from milk to cheese, with oxytetracycline and quinolones showing the highest retention rates. In general, antibiotic residues present in the cheeses at the beginning of maturation decrease significantly along time. Thus, β-lactams and erythromycin residues were not detectable after 30 d of ripening. However, relatively high concentrations of enrofloxacin (148 ± 12 µg/kg) and ciprofloxacin (253 ± 24 µg/kg) residues were found in the cheeses after 60 d of maturation. The quality characteristics of the Tronchón cheeses were only slightly affected by such substances, with few significant differences in the free fatty acid concentration and color and textural properties of the cheeses. Results herein indicate that the use of goat milk containing antibiotics, such as quinolones, at the European Union maximum residue limit for cheese production could adversely affect the safety of the final products because relatively high concentrations of these substances could be retained in soft and semi-mature cheeses, making it necessary to assess the risk for consumer health. Studies on the partition of the antibiotic substances during cheese-making, using specific technologies, would be convenient to guarantee the safety of cheese and related products.
本研究旨在评估在奶酪制作过程中，最常用于奶山羊的抗生素从奶转移到奶酪中的情况，以及它们对奶酪制作过程和成熟过程中奶酪特性的影响。将 7 种兽药（阿莫西林、苄青霉素、氯唑西林、红霉素、环丙沙星、恩诺沙星和土霉素）以等同于欧盟最大残留限量的浓度单独加入无抗生素的羊奶中进行添加。用添加了抗生素的羊奶制作成熟的特隆雄奶酪，在成熟 0、30 和 60 天时对其进行分析，以确定 pH 值、化学成分、蛋白水解和脂肪分解活性以及颜色和质构特性。对 60 天成熟奶酪进行感官评价。同时制作了由未经抗生素处理的羊奶制成的奶酪作为参考。评估的大多数抗生素的存在并未影响奶酪的制作过程。只有红霉素和土霉素显著增加了奶酪制作所需的时间（分别为 122±29 和 108±25 分钟）。然而，抗生素从奶转移到奶酪中的数量有所不同，范围在 7.4%至 68%之间，土霉素和喹诺酮类抗生素的保留率最高。通常，在成熟开始时存在于奶酪中的抗生素残留量会随着时间的推移显著减少。因此，在成熟 30 天后β-内酰胺类抗生素和红霉素残留量无法检测到。然而，在成熟 60 天后，在奶酪中仍发现相对较高浓度的恩诺沙星（148±12μg/kg）和环丙沙星（253±24μg/kg）残留量。特隆雄奶酪的质量特性仅受到这些物质的轻微影响，奶酪中的游离脂肪酸浓度和颜色及质构特性差异较小。结果表明，在奶酪制作中使用欧盟最大残留限量范围内的抗生素（如喹诺酮类）的羊奶可能会对最终产品的安全性产生不利影响，因为这些物质的相对高浓度可能会在软质和半成熟奶酪中保留下来，因此需要评估对消费者健康的风险。使用特定技术在奶酪制作过程中研究抗生素物质的分配情况，将有助于保证奶酪及相关产品的安全。
