Effects of cephalexin residues on the starter culture's microbial activity during the fresh cheese making process

Abstract

The aim of our study was to investigate the carry-over of cephalexin from cow’s milk to cheese and whey, as well as, to study the potential impact of its presence on the microbial activity of the starter culture. Before cheese-making, the raw milk was artificially contaminated to different antibiotic levels. Cephalexin concentrations and the pH values were measured all along the process. It was found that cephalexin was transferred less into the cheese curd (1.8-4.3 % of the original amount) than into the whey (29.3-42.8 %). According to the results the concentration of cephalexin did not influence substantially the pH changes during curding nor the activity of the starter culture. However, pH of the fresh cheese showed significant (p < 0.05) differences compared to the control suggesting that antibiotic residues even below MRL level may influence the quality of product.