Influence of Antibiotics Added in Milk over Yogurth Quality

Abstract

Large spectrum antibiotics used in different cow diseases leads to their release in milk altering its proprieties during processing. Knowing the inhibitory effect of antibiotics upon lactic bacteria development and multiplying we followed the effect of gentamycin, a large spectrum antibiotic added in different doses in milk used for yogurth processing. In our research, besides the effect of antibiotica we followed also the influence of milk fat content upon milk clotting time, while antibiotics added in milk incease the clotting time of yogurth. Clotting density deceases proportional with the dosis of antibiotics added to milk.

Keywords

• yogurth
• gentamycin
• milk