The effect of antibiotics contained in milk on the quality and safety of dairy products

During storage, the organic substances of milk undergo a number of complex changes in composition and properties, and new chemical compounds are also formed that radically change the nutritional value, normal appearance, taste and smell of the product under the influence of a number of factors. factors. Regulation of biochemical and microbiological processes during storage and processing of milk is a current trend in the dairy industry. The purpose of the experiment is to determine the effect of antibiotics on the chemical composition, microbiological parameters and organoleptic properties of raw milk and fermented milk products. During the research, it was found that with increasing concentration of penicillin, the consistency of yogurt becomes liquid and heterogeneous, with an off taste and odor. The number of lactic acid bacteria was 3.1 × 10 4 CFU/ml with the maximum amount of antibiotics in the product (0.1 mg/kg) and 3.4 × 10 8 CFU/ml without it. Statistically significant differences in the organoleptic properties of yogurt were obtained at the highest concentration of chloramphenicol (0.1 mg/kg). In the remaining samples studied, antibiotic concentrations did not affect the consistency, taste and smell of the product.