Search

The presence of residues of antimicrobial substances in milk has been an important hygienic and technological parameter of raw milk quality since the 1960s. The presented review focuses on screening methods (microbiological inhibition methods and rapid specific tests) that are used in the control of antimicrobial residues in milk in the context of their historical development up to the present. We briefly explain the principles of the methods and discuss their pros and cons. The aim was to provide both the historical perspective on this topic and provide useful information on screening methods that are currently routinely used for the detection of residues of antimicrobials at farms, in the dairy industry, and in milk quality control laboratories. [ABSTRACT FROM AUTHOR]

With ever-developing analytical capabilities, the protection of the dairy chain from contamination by residues of veterinary drugs is improving. Legislative requirements are an inherent part of this process. Of antibiotics in dairy farming, representatives of the beta-lactams, tetracyclines, sulfonamides, (fluoro)quinolones, aminoglycosides, or polypeptide antibiotics are the most widely used. Due to the typically low levels of antibiotic residues in milk, mass spectrometry is the most commonly used detection technique. However, the interference of the sample matrix is one of its main limiting factors, and therefore, it needs to be eliminated. In the first step, the lipid fraction is removed and proteins are precipitated, followed by solid-phase or liquid–liquid extraction. The current trends include the reduction in the consumption of organic solvents (to reduce occupational hazards and burden to the environment) and automation, eliminating the influence of human error and optimizing the workflow. These trends lead to the development of new microextraction and automated techniques as well as the use of new sorbents and/or (green) solvents of natural origin. To capture the latest developments in the field and the relatively recent aforementioned trends, this review focuses on papers investigating antimicrobial residues in milk that were published between 2015 and 2024, providing an overview of emerging techniques applicable to antibiotic residue detection in milk samples. [ABSTRACT FROM AUTHOR]

Characteristic properties that make mare milk interesting from a nutritional point of view, include the different composition and properties of milk fat. The aim of this study was to determine the total fat content, cholesterol content, percentage of saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), content of n-3 and n-6 PUFA, linoleic acid (LA) and alpha-linolenic acid (ALA) in milk samples obtained from 10 mares during the first 6 months of lactation. Content of fat (9.79±7.04 g/L) and cholesterol (27.47±14.72 mg/L) in mare milk was lower than in human and bovine milk. From the nutritional point of view, the higher percentage of unsaturated FA (55 %) was significant, while MUFA represented 34 % and PUFA 21 % of that. The proportion of essential fatty acids of LA and ALA was 12.3 % and 3.9 % respectively. The ratio of n-6/n-3 PUFA was the most balanced in the first half of lactation. The influence of breed, stage of lactation and feed was statistically evaluated. The milk fat composition exhibited relatively large variability depending on these factors. Milk was richer in nutritionally important ingredients during the first three months of lactation. [ABSTRACT FROM AUTHOR]