Investigation of antibiotic residue and quality parameters in UHT - sterilized milk

In this study, it was aimed to investigate the residual presence of antibiotics used in animal health and milk quality in tetrapack packaged UHT sterile milk (plain, strawberry, chocolate). Within the scope of the study planned for this purpose, the presence of antibiotic residues and milk quality parameters were investigated with LC-MS-MS device in UHT plain, strawberry and chocolate milk with 50 different brands and productions offered for sale in their original packaging in Afyonkarahisar provinces-districts and surrounding provinces. In the samples analyzed, average pH 6.49, milk fat 2.29%, protein 2.90%, lactose 4.56%, non-fat dry matter 8.16%, malondialdehyde 373.92% were determined in plain milk. The average pH 6.40, milk fat 1.02%, protein 2.38%, lactose 8.33%, non-fat dry matter 11.41%, malondialdehyde 368.69 were found in strawberry milk samples. In chocolate milks, the mean pH was 6.53, milk fat 2.47%, protein 2.91%, lactose 4.57%, non-fat dry matter 8.18%, malondialdehyde 376.22. It was determined that antibiotic residue in UHT sterile milk (plain, strawberry, chocolate) was below the Maximum Residue Limit (MRL). As a result, it is recommended not to offer foods containing antibiotic residues for consumption, not to use unconscious and unnecessary antibiotics in animal health, to comply with the legal purification period in cases where antibiotic use is mandatory, and to periodically control the quality parameters of milk. Keywords: Antibiotic Residue, Qality Parameters, UHT Milk