UDC 637.133.7.03
DOI: 10.36871/vet.zoo.bio.202203009
Authors
Natalya A. Malofeeva,
Tatiana I. Skrynnikova,
Elena S. Orlova,
Moscow State Academy of Veterinary Medicine and Biotechnology – MVA by K. I. Skryabin”, Moscow, Russia
Abstract
In this scientific work presents the results of veterinary and sanitary examination of raw milk during canning of samples intended for laboratory testing. The effect of a solution of potassium bicarbonate, glycerin, a food additive nizin, a biologically active additive "Yagel" and beeswax on the organoleptic, physico-chemical and microbiological parameters of milk was studied. It was found that the organoleptic parameters of milk were not changed and remained consistent with the indicators of fresh milk for 3 days only when preserving chilled samples with a natural food additive nizin (E-234). The density of the milk under study was not affected by potassium bicarbonate, nizin and wax; only nizin contributed to the preservation of the original acidity value. None of the tested substances affected the preservation of the initial total contamination of milk. Nizin at room temperature had a preservative effect only on the 1st day of the experiment. Based on the cost of preservatives, it is most economically advantageous to use potassium bicarbonate, nisin and wax. All preservatives, except potassium bicarbonate, are safe. Nizin showed the best test results for the preservation of organoleptic, physico-chemical and microbiological parameters of raw milk samples, subject to storage of 8 °C.
Keywords
preservation of milk samples, preservatives for milk and dairy products, veterinary and sanitary examination of milk, milk samples, laboratory research of milk
