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The Effect of Heat and Storage on the Stability of Aureomycin in Milk, Buffer, and Water

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

Heating inactivated aureomycin in increasing order in milk, buffer, and water. This was a first-order reaction at 145° and 160° F. in milk and buffer, but not in water at 160° F. Its activity was lost during storage, but the rate was slower in the heated than in the unheated samples. Aureomycin was not completely inactivated at 143° or at 160° F. for 30 minutes. Editor.

Aureomycin is widely vised in mastitis therapy and finds its way, in limited quantity and for a limited time, into the milk from treated cows (1, 2, 5). There is a need to determine the stability of the antibiotic in milk to ascertain, (a) the amount which may be ingested by the consumers of milk from treated cows, and (b) the concentration which may remain in the milk after processing and storaging, causing starter failures in the manufacture of cultured dairy products.

In previous reports (9, 10), results were presented on the effect of heat and storage on the stability of penicillin and streptomycin in milk, and some data were presented on the effect of heat on aureomycin in milk (9).