Dynamics of 17β-estradiol under influence of technological operations during production of dairy products

Safety of milk can decline because high concentrations steroid hormones like 17β-estradiol, which is associated with the development some oncological diseases and reproductive disorders. We studied effects thermal processing raw technologies production butter yogurt on concentration 17β-estradiol. For this purpose, we determined amount 17β-estradiol in milk, after pasteurization under different regimes, boiling during yogurt. Content was using method immunoenzymatic analysis. that low-temperature at temperature 77.0 ± 1.0 °С for 1 min caused no changes structure estrogenic hormone resulting practically its pasteurized milk. a temperature-stable tendencies towards significant decrease when subject to high-temperature (85.0 min) boiling, decreased average by 5%. Therefore, may state or sterilization, drinkable would not be significantly from initial increase (3896.1 67.5 pg/g), as compared (189.4 12.5 pg/mL), insignificant content buttermilk (29.3 1.8 pg/mL). The 25% 9-month storage –18 20% –9 °С. This process applied made cows late stages lactation, contains level estrogen. did break down influence dairy acid accumulates result lactic fermentation, both participation mixed microflora pure lactic-acid bacteria fermentation starter prospects studies are safe maximum allowable methodological evaluation milk-processing factory.