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The authors are grateful for the financial support by the Ministerio de Ciencia e Innovacion (Madrid, Spain) project AGL-2013-45147-R.

Analysis of institutional authors

Beltran, McAuthorQuintanilla, PAuthorMontes-Estellés, Rosa MAuthorMolina, MpCorresponding Author

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October 30, 2024
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Quinolones in goats' milk: Effect on the cheese-making process, chemical and microbial characteristics of acid-coagulated cheeses

Publicated to:International Dairy Journal. 138 105538- - 2023-03-01 138(), DOI: 10.1016/j.idairyj.2022.105538

Authors: Beltran, M C; Sanna, A; Quintanilla, P; Montes, R; Molina, M P

Affiliations

Univ Politecn Valencia, Adv Ctr Food Microbiol, Camino Vera S-N - Author
Univ Politecn Valencia, Inst Anim Sci & Technol, Camino Vera S-N - Author

Abstract

The effect of the presence in goats' milk of enrofloxacin and ciprofloxacin on cheese-making and the characteristics of acid-coagulated cheeses was evaluated. Raw goats' milk was spiked with quinolones at maximum residue limit concentration (100 mu g kg-1). For each antibiotic, three batches of cheese were made by acid coagulation (pH 4.6) using a commercial starter culture. Cheese-making process, gross composition and microbial counts in the cheeses were unaffected by the presence of quinolones in milk. However, relatively high amounts of these substances were retained in the cheeses, with residual con-centrations of 146.5 +/- 4.9 mu g kg-1 and 150.7 +/- 25.7 mu g kg-1 for enrofloxacin and ciprofloxacin, respec-tively, after 20 days of maturation. Results suggest that the use of goats' milk containing legally admissible amounts of enrofloxacin and/or ciprofloxacin would have no impact on cheese manufacturing, composition and microflora of acid-coagulated cheese. However, the transfer of these substances to the final products could compromise consumer safety. (c) 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords

Acid coagulated cheeseAnevatoAnimal drugsAntibioticsCheeseCheese makingCheese-making processCheesesChemical characteristicCurdEnrofloxacinGoat's milkImpactMaximum residue limitsMicrobial characteristicsMicrobiological characteristicsMilkProcess characteristicsProcess chemicalsProtein-fractionsQuinolonesSheepSkim milkWhey

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal International Dairy Journal due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position , thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 2.53, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-18, the following number of citations:

  • WoS: 5
  • Scopus: 5

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-18:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 15 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Beltrán Martínez, Mª Carmen) and Last Author (Molina Pons, Mª Pilar).

the author responsible for correspondence tasks has been Molina Pons, Mª Pilar.