Determination of antibiotic residues in milks offered for sale on the market in Elaziğ region by HPLC method

In this study, the milks offered for sale in Elazığ region when last spring and summer period were examined. 48 raw milk samples were collected from 4 different regions in Elazığ. These samples were examined to detect oksitetrasiklin, klortetrasiklin, tetrasiklin and penicillin G residues, the total number of mesophilic bacteria and nutrient contents. Detection of antibiotic residues were made as kalitatif with Beta-star(Peyma-Hansen) rapid test kits and antibiotic residues was not observed that the values that have been found in the study were not over the value that was declared MRL level in the milk samples. As a result of the total mesophilic bacteria count in the milk samples the highest 1,55×107 cfu/ml of bacteria, average 5,27×106 cfu/ml the lowest 1×106 cfu/ml were determined. In order to identify vitamins and fatty acid profile of the same milk products was analyzed by HPLC. As a result of this analysis, the amounts of lipid and vitamin were determined, seasonal changes were identified and statistically evaluated. Keywords: Milk, Residue, Vitamins, Fatty Acid, Hplc, Total Mesophilic Bacteria