Quality assessment and testing for antibiotic residues in milk in Sharr municipality
Session
Agriculture, Food Science and Technology
Description
Sharr region is known for the development of the livestock sector, especially in the production of milk from sheep and cows. The aim of the study was to evaluate the main parameters of cow's milk at the 4 collection points (CP) of this region. The estimated parameters were: pH, dry matter, proteins, lactose, fat, density and residue of antibiotics. The highest pH content of 6.81 was found at CP3, the lowest 6.65 at CP2. The highest dry matter value of 9.31% was at CP4, the lowest at 8.87% at CP2 and 3. The lowest protein, lactose and fat content for all samples varied from 3.19%, 4.82% and 3.45% at CP2, the highest content by 3.43%, 5.31% and 3.87% at the CP1. Density values ranged from the lowest 1.029 g / cm3, the highest 1.031 g/cm3. In all samples analyzed no residue of antibiotics in fresh milk was found
Keywords:
milk quality, physico-chemical parameters, residue of antibiotics in milk
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-47-5
Location
UBT Kampus, Lipjan
Start Date
30-10-2021 12:00 AM
End Date
30-10-2021 12:00 AM
DOI
10.33107/ubt-ic.2021.327
Recommended Citation
Halimi, Alban; Mestani, Mergim; and Zeqiri, Medin, "Quality assessment and testing for antibiotic residues in milk in Sharr municipality" (2021). UBT International Conference. 344.
https://knowledgecenter.ubt-uni.net/conference/2021UBTIC/all-events/344
Quality assessment and testing for antibiotic residues in milk in Sharr municipality
UBT Kampus, Lipjan
Sharr region is known for the development of the livestock sector, especially in the production of milk from sheep and cows. The aim of the study was to evaluate the main parameters of cow's milk at the 4 collection points (CP) of this region. The estimated parameters were: pH, dry matter, proteins, lactose, fat, density and residue of antibiotics. The highest pH content of 6.81 was found at CP3, the lowest 6.65 at CP2. The highest dry matter value of 9.31% was at CP4, the lowest at 8.87% at CP2 and 3. The lowest protein, lactose and fat content for all samples varied from 3.19%, 4.82% and 3.45% at CP2, the highest content by 3.43%, 5.31% and 3.87% at the CP1. Density values ranged from the lowest 1.029 g / cm3, the highest 1.031 g/cm3. In all samples analyzed no residue of antibiotics in fresh milk was found