The use of antibiotics in the production of MILK and dairy products

Antibiotic preparations enter the milk after vaccinations made to cows, and in case of mastitis, antibiotic solutions are injected directly into the affected lobes of the mammary glands. The Technical Regulations of the Customs Union "On the Safety of Milk and Dairy Products" (TR CU 033/2013) require that milk from vaccinated cows not be put into production during the period for the withdrawal of the antibiotic from the animal's body, milk from treated cows for 5-10 days (depending on the applied drug) should simply merge. People shouldn't use it! After all, these are antibiotics that we absolutely do not need. But few people on farms comply with such regulations, and we end up with antibiotic-contaminated milk. Of course, technological processes such as pasteurization or sterilization of milk contribute to the destruction, but only up to 20% of the antibiotics contained in it. Almost complete destruction of drugs in milk is possible by boiling for 30 minutes at a temperature of 120 degrees. But what will be left of the initial product after that?

Unscrupulous manufacturers deliberately add antibiotics to milk during production in order to destroy pathogenic flora and simplify preservation to increase shelf life. What does it affect? Many of the antibiotics used contribute to the disruption of technological processes in the production of dairy products, which leads to a significant decrease in their nutritional value. Antibiotics worsen the sanitary qualities and technological properties of milk, distort the results of the reductase test, overestimating the class of milk in terms of bacterial contamination. The presence of antibiotics in milk inhibits the development of bacteria used in the production of fermented milk products. Antibiotics violate the rennet coagulation of milk in the production of cottage cheese and cheese, which adversely affects the organoleptic characteristics of the product, namely, the taste and texture of the finished products. Yes, of course, this also indicates that the milk from which yogurt is obtained does not contain antibiotics, and questions arise about the milk that does not turn sour. The density of your yogurt may also depend on protein and fat. Somewhere there is more protein, somewhere less. And the composition of the protein fraction can be different, but it is already influenced by the breed of cows, their nutrition, the season.

So, we get food that does not meet the requirements of the legislation of the Russian Federation and, of course, the expected usefulness of natural milk without many of its nutritional properties.

How does all this affect our health?

The negative impact of residual amounts of antibiotics in dairy products on human HEALTH is that they cause a sensitizing effect and the risk of allergies, contribute to dysbacteriosis and the appearance of superinfections, the formation of resistant strains of pathogenic microorganisms and reduce the therapeutic efficacy of antibiotics despite the different spectrum of action. This is especially pronounced in allergic reactions in children.

In 2006, with the release of technical regulations, it was forbidden to use feed antibiotics on all types of farms.

In order to assess the quality and safety of manufactured and sold dairy products in terms of sanitary and chemical indicators, incl. and the content of antibiotics, 380 samples were examined, according to the results of laboratory tests that did not meet the requirements of hygienic standards for an overestimated content of antibiotics was not established.

However, some manufacturers provide an extension of the shelf life by adding ... antibiotics and various additives. These are cases of milk falsification, and cases of falsification were found in 7 samples of imported products.