In addition to natural systems aitimikrobialnyh in the processed milk may be inhibitors of growth of bacteria that are absent in normal milk.
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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).