Résumé
The effect of the technological steps during yoghurt manufacture and storage period up to 28 days from buffalo's milk was spiked with some veterinary residues namely ciprofloxacin, ivermectin and triclabendazole to study the behaviour of these residues. The resultant yoghurt was analyzed for titrable acidity [T.A.], total protein, total volatile fatty acids [T.V.F.A.], acetaldehyde content and colony count of lactic acid bacteria [L.A.B.], when fresh and throughout the storage period at 6 C +/- 2. The results revealed that the aforementioned drug residues concentrations were not affected during yoghurt manufacture and storage. In the presence of ciprofloxacin residues their was no effect on the yoghurt chemical parameters but the lactic acid bacterial count was decreased. On the other side the presence of ivermectine and triclabendazole affected the chemical quality parameters but not affected the lactic acid bacterial count Therefore, we recommend to monitor the veterinary drug residues in the dairy products to achieve a safe food