Investigation of Antibiotic Residue and Quality Parameters in Sterilized Milks (UHT)

This study aimed to investigate the residual presence of antibiotics used in animal health and their impact on milk quality in Tetra Pak packaged UHT sterile milk (plain, strawberry, and chocolate). Within the scope of the study planned for this purpose, the presence of antibiotic residues and milk quality parameters was investigated using an LC-MS-MS device in UHT plain, strawberry, and chocolate milk from 50 different brands and producers, all offered for sale in their original packaging in the provinces and districts of Afyonkarahisar and its surrounding provinces. In the analysed samples, plain milk had an average pH of 6.49, milk fat of 2.29%, protein of 2.90%, lactose of 4.56%, non-fat dry matter of 8.16%, and malondialdehyde of 373.92 μmol/L. The average pH was 6.40, milk fat 1.02%, protein 2.38%, lactose 8.33%, non-fat dry matter 11.41%, and malondialdehyde 368.69 μmol/L were found in strawberry milk samples. In chocolate milk, the mean pH was 6.53, milk fat 2.47%, protein 2.91%, lactose 4.57%, non-fat dry matter 8.18%, and malondialdehyde 376.22 μmol/L. It was determined that antibiotic residues in UHT sterile milk (plain, strawberry, and chocolate) were below the Maximum Residue Limit (MRL). Consequently, it is recommended not to offer foods containing antibiotic residues for consumption, to minimise unnecessary antibiotic use in animal health, to comply with the legal withdrawal period in cases where antibiotic use is mandatory, and to monitor the quality parameters of milk periodically.