Vovkohon Alina 
Bila Tserkva national agrarian university
 
THE ACTION OF DIFFERENT DOSES OF BENZYLPENICILLIN SODIUM SALT IN MILK ON STREPTOSAN FERMENT
 
A balanced nutrition takes an important role in the men’s performance capability and health. The milk products make an important part of people’s ration in Ukraine. For example, the sour milk drinks supply the body by essential nutrition factors and have probiotic and preventive function. Every year consumption of functional food is increasing. The source of biologically active, flexible matter is a sour milk product obtained from milk by means of streptosan ferment. This product contains non-medical compound of matters with explicit health-improving properties, including for gastrointestinal tract. 
The streptosan ferment contains microorganisms not resistant to a number of antibiotics that often occur in the milk with medical preparations in on farm in spring and autumn. However it is not investigated what are the maximal and minimal doses of benzylpenicellin sodium salt in milk which kill the microorganisms of streptosan ferment.
By means of streptosan ferment, there was developed a sour milk product “Gerolact” in the eighties of last century. The microflora of that product shows the antagonistic properties to conventionally pathogenic and pathogenic bacteria in the gastrointestinal tract of human.
The streptosan ferment is mainly used for cow milk fermentation. The preparations containing a number of antimicrobial compounds incl. penicillin, are used to remove the inflammatory processes in the milk gland of cows. A considerable part of penicillin gets into milk gland secretion.
The antibiotics in milk influence considerably the technological processes of sour milk food production and their organoleptic indices.
For the research purposes, there were set control and experimental assays with four samples in each. Cow milk served as a raw material. Milk with fat mass share 3,5 % and titrated acidity 17,4 ˚Т was pasteurized before the experiment. The samples volume made 100 см3. For the experiment, a streptosan ferment was used consisting of Streptococcus salivarius thermophilus and Enterococcus faecium. The following antibiotic with pernicious effect on the microorganisms was selected for the experiment: Benzylpenicillin 1000000 units О.L.KAR. (benzylpenicillin sodium salt). The antibiotic was dissolved in 200 cm3 of distilled water. The control samples did not contain antibiotics. The samples from the experiment I contained 0,3 cm3  benzylpenicillin sodium salt solution (5,0 units of antibiotic reactant per cm3).
In the samples from experiments II, III, IV and V the antibiotic was added to milk in the proportion of 10,0; 15,0; 20,0 and 25,0 units of reactant per cm3 respectively. The milk from the experiments VI-VIII contained 0,6-0,8 cm3 of antibiotic solution which made 30,0 to 40,0 units of reactant per cm3. The experiments IX, X, XІ, XІІ and XІІІ after adding benzylpenicillin sodium salt solution to milk, contained 45,0; 50,0; 55,0; 60,0 and 65,0 units of antibiotic reactant per cm3.
The milk after adding antibiotic (experiment samples) and microorganisms cells were fermented in thermostat (temperature - 35,0-36,0 ˚С) during 8 hours.
Studying the organoleptic indices of sour milk products after fermentation of control sample (milk without antibiotic), a homogeneous clot of white color was observed. The product was rather thick. The whey could not be observed. There could no other tastes be identified (fodder, medicine).
In the experiment I, where 5,0 units/cm3 benzylpenicellin sodium salt was added to the milk, the end product was of white color without clots. The product taste of not fresh (slightly soured) milk. The increase of antibiotic up to 10,0 units/cm3 favored creation of clots and milk traces in the end product. The milk after fermentation had not fresh taste. After adding 15,0 units of benzylpenicillin sodium salt per cm3 to milk, the consistencуand taste of fermented product were like of fresh milk. No other after-tastes could be identified.
The end products of fermentation from the experiments IV-X with 20 to 50 units of antibiotic per cm3 milk were the same as in the experiment III as to the taste and consistence.
After increasing the doses of benzylpenicillin sodium salt in the raw material (55,0-65,0 units/сm3), the outlook and consistence of end product were like of fresh milk. However this product had an after-taste of antibiotic.
Before adding the ferment and antibiotic, it was found out that the milk had titrated acidity of about 17,4 ˚Т. The finished sour milk product from control samples had acidity within the standard requirements. It was 91,0 ˚Т. After adding the least antibiotic concentration to milk, the titrated acidity of end product was by 3,6 times lower than that of control sample.
With increased amount of benzylpenicillin sodium salt in milk, the titrated acidity of end product after fermentation is decreasing. The least acidity was in the samples where 65 units of antibiotic per cm3 were added to fresh milk. This index was by 4,9 times lower than that of control sample.