Effect of heating on the level of penicillin G residues in milk
1985
Tropilo, J. | Szulc, M. | Leszczynska, K. (Szkola Glowna Gospodarstwa Wiejskiego - Akademia Rolnicza, Warszawa (Poland). Katedra Higieny Zywnosci Pochodzenia Zwierzecego)
The level of penicillin G residues in milk after thermal inactivation depended on their initial content. Pasteurization at 85 degrees C for 5 min reduced penicillin concentration by 8-17%, boiling by 9-20% and sterilization at 117 degrees C for 30 min by 69-100%
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