IMPROVING THE EFFECTIVENESS OF THE PROCEDURE FOR CONTROLLING ANTIBIOTICS IN MILK AND DAIRY PRODUCTS

Organic substances of milk during storage under the influence of a number of factors undergo a number of complex changes in composition and properties with the formation of new chemical compounds that dramatically change the nutritional value, normal appearance, taste and smell of the product. Regulation of biochemical and microbiological processes during the storage and processing of milk is an important area of the dairy industry. The purpose of the experiment is to identify the nature of the differentiated effect of antibiotics on the chemical composition, microbiological indicators and technological properties of raw milk and fermented milk products.