The influence of antibiotics in milk on the action of sourdough using cheese technology

Brynza occupies an important place among cheeses in Ukraine. is a highly concentrated polydisperse system, the features of which are determined by size particles dispersed phase. It has white (close to white) color, uniform throughout mass. The taste and smell cottage cheese sour-milk, moderately salty. Physicochemical, biochemical microbiological processes their intensity depend on concentration quality rennet enzymes. Renal enzymes during ripening inhibit vital activity putrefactive bacteria cheese, while certain concentrations they contribute development lactic acid microflora leavening preparations production amino acids. Studies show that contains wide range such as Lactococcus spp., Lactobacillus Leuconostoc Enterococcus spp. contaminating bacterial cells. Pasteurization raw milk not only positive effect yield but also protects consumer from pathogenic microflora. Milk after pasteurization was used for experiment. mass fraction fat 3.2 %, acidity at level 18.5 °T. For experiment, 5 groups samples 100.0 cm³ each were formed. Fermentation carried out with help sourdough starter enzyme. antimicrobial drug streptomycin inactivate cells yeast microorganisms active centers Weighed 1.0 g dissolved 1500 ml distilled water. antibiotic content 2.0 4.0 U/cm3 fermentation enzyme had 2.6–2.9 times lower titrated than control. A regularity revealed increase sulfate milk, final product decreases. When largest amount added (IV V experimental samples), leaven preparation manifested, result did differ much fresh terms acidity.