In addition to natural systems aitimikrobialnyh in the processed milk may be inhibitors of growth of bacteria that are absent in normal milk.
Inhibitors in milk of cows through the body by using low-quality forage, or treatment of cows chemicals from the environment after the milk, resulting in activity in the milk for cheese harmful microorganisms.
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If contamination of milk with antibiotics, drugs and disinfectant compounds worsen hygienic properties of milk. Use it in food can cause allergic diseases.
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The presence of antibiotics in milk, even in small doses, a negative effect on the development of the bacterial microflora of sourdough.
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When removing an unsatisfactory residue of detergents used for washing and disinfecting equipment, chlorine-containing compounds with chlorine content> 25 mg / l, iodophors for iodine content> 10 mg / l, chetyrehammoniynye compounds at a concentration of 1-2 mg / l delay the development of lactic acid microflora in the milk in the preparation of bacterial starter cultures, which is unsuitable for the production of cheese.
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Natural antimikrobialnye system just vydoennogo milk are useful (you can save him money), foreign inhibitors are harmful (to disrupt the process and may lead to a reduction in the quality of cheese and food poisoning).