THE PROBLEM OF USING PRESERVATIVES IN CHEESE MAKING

DOI: 10.36871 / vet.san.hyg.ecol.202103007
UDC 637.3.07

Authors

Shikhov S.S.
Satyukova L.P.
Sedykh E.S.
Moscow State University of Food Production Moscow, Russian Federation

Abstract

The article deals with the problem of the use of preservatives in the food industry, namely in cheese making. Laboratory methods for the control of preservatives are analyzed, and the choice of an analytical method for monitoring is justified. In this work, special attention was paid to benzylpenicillin, which is used as a preservative in cheese making.

Keywords

рreservative, food additive, benzylpenicillin, penicillin, shelf life, antibiotic, technical regulations, analytical methods.