Milk and milk products changes of microbiological quality in different storage conditions

Bacterial contamination of food products is a very important and topical subject, especially at a time when people are going back to natural food. Although food safety is governed by the Act, but not one for bacterial contamination of food products, there is a large outbreaks of epidemics, which causes health problems for thousands of people around the world. Work: milk and milk products (milk, cottage cheese, sour cream, curd) for microbiological indicators of variation at the storage period of 144val. 4 ± 1ºC ± 2°C. Results: Keeping the industrial production (PG) products 4 ± 1°C, 144h. in the period between the multiplication of micro-organisms found that went 48-96h investigation period. Groups of micro-organisms, pasteurized milk increased by 1.62-3,03Log/ml range (P 0.05). Master's thesis completed at the University of Health Sciences in Lithuania, the Academy of Veterinary Anatomy and Physiology Department. At present 26 paintings and table 1