| Title: | Short communication: Volatile profile of matured Tronchon cheese affected by oxytetracycline in raw goat milk |
| Author(s): | Quintanilla P; Hettinga KA; Beltran MC; Escriche I; Molina MP; |
| Address: | "Institute for Animal Science and Technology, Universitat Politecnica de Valencia, Camino de Vera, s/n 46022, Valencia, Spain. Dairy Science and Technology Group, Chair of Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands. Food Technology Department, Institute of Food Engineering for Development, Universitat Politecnica de Valencia, Camino de Vera, s/n 46022, Valencia, Spain. Institute for Animal Science and Technology, Universitat Politecnica de Valencia, Camino de Vera, s/n 46022, Valencia, Spain. Electronic address: pmolina@dca.upv.es" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "The presence of antibiotics in milk destined for cheese production may affect the biological processes responsible for the formation of volatile compounds, leading to alterations in the characteristic cheese flavor expected by consumers. The aim of this study was to evaluate the effect of the presence of oxytetracycline in goat milk on the volatile profile of ripened cheeses. Traditional mature Tronchon cheeses were manufactured from raw goat milk spiked with different concentrations of oxytetracycline (50, 100, and 200 microg/kg). Cheese made from antibiotic-free goat milk was used as control. We analyzed the residual amounts of the antibiotic and the volatile profile of the experimental cheeses on a fortnightly basis during maturation using liquid chromatography tandem mass spectrometry and then solid-phase microextraction followed by gas chromatography-mass spectrometry. Our results suggested that oxytetracycline was widely transferred from milk to cheese: drug concentrations in the cheeses were 3.5 to 4.3 times higher than those in raw milk. Although the residual amounts of oxytetracycline significantly decreased during maturation (88.8 to 96.5%), variable amounts of residues remained in cheese matured for 60 d (<10 to 79 microg/kg). In general, the presence of oxytetracycline in goat milk did not affect the volatile profile of Tronchon cheeses; volatile profile was significantly modified by ripening time. Still, the presence of oxytetracycline residues in cheeses ripened for 60 d could be of great concern for public health" |
| Keywords: | Animals Anti-Bacterial Agents/*analysis Cheese/*analysis Female Gas Chromatography-Mass Spectrometry/veterinary Goats Milk/*chemistry Oxytetracycline/*analysis Solid Phase Microextraction/veterinary Volatile Organic Compounds/*analysis antibiotic residue; |
| Notes: | "MedlineQuintanilla, P Hettinga, K A Beltran, M C Escriche, I Molina, M P eng 2020/05/19 J Dairy Sci. 2020 Jul; 103(7):6015-6021. doi: 10.3168/jds.2019-16510. Epub 2020 May 14" |
