{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T17:06:31Z","timestamp":1790269591291,"version":"4.1.0"},"reference-count":34,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2018,4,7]],"date-time":"2018-04-07T00:00:00Z","timestamp":1523059200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, we investigated the impact of the rodenticides (strychnine, bromadiolone, and brodifacoum) on milk pH, rennet coagulation time (RCT), and coagulum strength. Sub-lethal amounts of strychnine and bromadiolone produced an unnaturally large change in milk pH, compared to brodifacoum and brodifacoum on milk coagulation properties. All three studied rodenticides significantly affected RCT and coagulum strength. The presence of sub-lethal amounts of each individual rodenticide increased RCT by an overall mean of 17% (p &lt; 0.001). Rodenticide contamination decreased coagulum strength by an overall mean of 26% (p &lt; 0.05). Our results suggest that such changes could be noticeable at the farm, thus, potentially averting the mixture of contaminated milk with the tanker supply, and preventing downstream distribution to consumers.<\/jats:p>","DOI":"10.3390\/foods7040057","type":"journal-article","created":{"date-parts":[[2018,4,10]],"date-time":"2018-04-10T13:06:08Z","timestamp":1523365568000},"page":"57","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Impact of Rodenticides on the Coagulation Properties of Milk"],"prefix":"10.3390","volume":"7","author":[{"given":"Salam","family":"Ibrahim","sequence":"first","affiliation":[{"name":"Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411-1064, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6417-6684","authenticated-orcid":false,"given":"Tom","family":"Tse","sequence":"additional","affiliation":[{"name":"Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411-1064, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,4,7]]},"reference":[{"key":"ref_1","first-page":"12","article-title":"Trends in U.S. Per capita consumption of dairy products, from 1909 to 2001","volume":"1","author":"Putnam","year":"2003","journal-title":"Amber Waves"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"281","DOI":"10.3168\/jds.S0022-0302(02)74078-2","article-title":"Formation and physical properties of milk protein gels","volume":"85","author":"Lucey","year":"2002","journal-title":"J. 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