Г. В. Родионов Organic matter of milk is subject to a number of complex changes in its composition and properties under the influence of different factors during storage; new chemical components being formed that significantly change nutritional value, normal appearance, taste and smell of the product. Regulation of biochemical and microbiological reactions in the process of milk storage and processing is an important direction of the dairy industry. The purpose of the experiment was to identify the nature of the differential effects of antibiotics on the chemical composition, microbiological indicators and technological properties of raw milk and dairy products. During the study, it was found that an increase in penicillin concentration lead to a liquid and heterogeneous consistency of yoghurt, with a broken flaky clot, foreign flavor and odor. With the highest content of antibiotics in the product (0.016 mg/kg) the number of lactic acid bacteria was 3.2 x 10 4 CFU/ml, while in its absence - 3.4 x 10 s CFU/ml. Statistically significant differences in the organoleptic properties of yogurt were observed at the highest concentration of levomycetin (0.0012 mg/kg) in terms of consistency, taste, and overall score. In the meanwhile, other studied concentrations of the antibiotic did not affect the consistency, taste and smell of the product.
Научная статья 
acidity