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Journal of Dairy Science Vol. 39 No. 7 971-977
© 1956 by American Dairy Science Association ®
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Stability of Small Concentrations of Penicillin in Milk as Affected by Heat Treatment and Storage1

K. M. Shahani, I. A. Gould, H. H. Weiser and W. L. Slatter

Departments of Dairy Technology and Bacteriology, The Ohio State University, Columbus

ABSTRACT

Various antibiotics have been used extensively as therapeutic agents against bovine mastitis and as feed supplements. The treatment of mastitis with antibiotics has presented a problem in dairy technology, since small quantities of antibiotics which may appear in milk from treated cows greatly impede the lactic acid fermentation desired in the manufacture of cheese and other cultured dairy products.

The occurrence of antibiotics in milk from treated cows has been well established. However, little has been reported regarding their stability as affected by various heat treatments and storage conditions. Foster and Woodruff (6) have reported that 5 to 30% loss of potency resulted when they pasteurized the penicillin broth at 65° C. for 30 minutes. Hunter (9, 10) has reported 0 to 11% loss of penicillin in milk upon pasteurization at 143° F. for 30 minutes and 73% upon autoclaving. On the other hand, Doan (4), Krienke and Fouts (12), and Hood and Katznelson (8) observed that pasteurization does not influence appreciably the inhibitory effect of penicillin on the acid production by starter cultures.

FOOTNOTES

1 Article No. 6-55 of the Department of Dairy Technology, The Ohio State University. Supported by a grant from the U. S. Public Health Service (National Institutes of Health) and by funds from the Ohio Dairy Products Research Fund.






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Copyright © 1956 by the American Dairy Science Association ®.