Effect of lactaclox's residue in milk on acidity of yoghurt
1995
Praphaphon Khophaibun (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agro-Industry)
Effect of Lactaclox's residue in milk was studied by injection of Lactaclox 5 g, which consisted of Ampicillin 75 mg and Cloxacillin 200 mg, to the right hind-quarter of lactating cow for three periods 6.00 a.m., 18.00 p.m. and 6.00 a.m. on the next day, totally 54 hours. The acidity degree (deg SH) and the increase of acidity of milk samples (Soxhlet-Henkel acidity) were examined by Yoghurt inhibitor test. The concentration of Lactaclox's residue in milk was investigated by Micrological disk assay using B. stearothermophilus. The results showed that concentration of Lactaclox in the 3rd hour-milk sample from right hind-quarter after 1st injection was more than 14.67 micro g/ml, acidity degree 7 deg SH and increase of acidity of milk sample was lower lower than half the increase of acidity of standard, that showed the effect of Lactaclox's residue in milk on starter's inhibition. While the concentration of Lactaclox's residue in milk from left hind-quater, right and left fore-quaters were 0.5, 0.024 and 0.018 micro g/ml, acidity degree 2.2, 2.4 and 4.8 deg SH respectively. At the 12th hour the concentration of drug in milk from injected quater was about 1.15-3.0 micro g/ml, but in non-injected quaters were not detectable. At the 51st hour Lactaclox's residue in milk from all quaters were not detectable, but increase of acidity were lower than half the increase of acidity of standard. At 54th hour Lactaclox's residue in milk samples were completely undertectable and did not inhibit the acidity of yoghurt.
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