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Residues of inhibitors in cow´s milk
STŘELEČKOVÁ, Veronika
Milk, in our territory frequently used cow?s milk, is very important nutrient. Its importance consists in the contents of valuable proteins, easily digestible milk fat, lactose, vitamins and minerals. The quality of raw cow?s milk is characterised by many indicators, for example total number of microorganisms, number of somatic cells, content of basic constituents (fat, protein, lactose, non-fat solids), freezing point or occurrence of undesirable foreign and inhibitory substances. Residuals of inhibitory substances (RIL) are one of the main criteria of raw milk hygienic quality, where they can appear for example due to prevention and treatment of mastitis. The risk of occurrence and spread of bacterial resistance, disruption of intestinal microflora, allergic reactions and RIL toxic effects, both in human and veterinary medicine, belong among the biggest risks of RIL presence in food and raw materials of animal origin, including milk. Inhibitory substances have an inhibiting effect on development and activity of microorganisms and in particular in milk industry they affect the activity of dairy cultures causing significant production problems. Their presence in milk causes problems when producing cheese, during fermentation of yoghurts and other fermentation during milk processing. Prevention of RIL occurrence depends especially on adherence to basic breeding and veterinary measures when using drugs and medicines, on technology discipline in primary production and regular and strict control of RIL contents in milk from the primary production up to processing when various screening detection methods are used. It is very important to deal with the matter of RIL in milk in connection with quality standards, national legislation and European Union legislation and to control methods used for their detection and verification.
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