The effect of chemichal preservatives on quality and safety of milk and dairy products

Prolongation of milk shelf life is one of the most important tasks for both its producers and processors. The most promising way of solving this problem seems to be in suppressing the development of pathogenic microorganisms. Requirements for the safety of milk and dairy products prohibit the direct introduction of preservative substances into milk, but leave the possibility of their use in packaging materials, provided that the packaging itself is safe. The aim of our study was to identify the effects of preservative components, including those in the composition of polyethylene packaging, on the physicochemical and microbiological properties of milk at different storage temperatures. The introduction of preservatives into milk significantly suppressed the growth of the dairy microflora at all factors studied. It was established that the inclusion of a preservative in the packaging film did not have a significant impact on the basic physicochemical parameters of milk, while after 24 hours the content of lactic acid bacteria in milk was 8.1x106 CFU/cm3 when stored in a glass package, while in the package with a modified membrane, their number was 1.4x106 CFU/cm3.