The production of cheese and yogurt using milk from cows treated with the endectocide Eprinomectin

The suitability of milk from cows treated with the novel topical antiparasi tic eprinomectin at 500 mcg/kg body weight for cheese and yogurt production was determined by laboratory tests which measured raw milk quality, inhibi tory activity, rennetability and acidification. A sensory evaluation of cre am (fresh) cheese, soft cheese (Camembert), blue cheese (Roquefort), hard c heese (Emmentaler) and yogurt was also conducted. There were no differences in the results of the laboratory tests or the sensory evaluation of cheese and yogurt made from milk of eprinomectin treated cows collected 2, 3 and 4 d after treatment compared with the milk collected from untreated cows. T he results of this study indicate that eprinomectin treatment of cows did n ot affect the suitability of their milk for cheese or yogurt production.