Influence of various concentrations of benzylpenicillin sodium salt in cream on the quality of sour cream

Sour-milk products hold a prominent position in people's diets. Due to their high nutritional and biological value, the consumption of sour-milk products in Ukraine is intensive. Sour cream is a widely consumed fermented dairy product. For sour cream technology, cream with a mass fraction of fat from 15.0% is used. Frequently, the milk from which cream is obtained contains antibiotics that suppress or neutralize lactic acid bacteria that are part of the sourdough starter for sour cream. During separation, part of the antimicrobial drugs from milk passes into cream. The sour-milk product is of inferior quality or the fermentation process is completely omitted when antibiotics are used in the cream. The main reasons for the entry of antimicrobial drugs into milk are the use of drugs for the treatment of inflammatory processes (metritis, mastitis) in the bodies of dairy cows. One of the main antibiotics of antimastitis drugs is benzylpenicillin sodium salt (penicillin). The aim of the study was to establish the effectiveness of sourdough cream in sour cream at low doses of penicillin. Groups of cream samples of 100.0 cm³ were created for the investigation. A penicillin solution in an amount of 2.0 to 20.0 U/cm³ and sourdough starter for sour cream, which contained Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, and Streptococcus thermophilus, were added to the cream. The fermentation was carried out for 10 hours. After the completion of the sourdough, organoleptic indicators and titrated acidity of the final product were determined. It was experimentally established that the introduction of an antibiotic into the cream at a dose of up to 5.0 U/cm³ does not significantly affect the organoleptic characteristics of the resulting sour cream. The fermented milk product had the appropriate density and consistency with a characteristic sour milk taste. When the content of benzylpenicillin sodium salt in the cream was increased from 6.0 to 7.0 U/cm³, no qualitative sourness of the cream was detected; the final product had a weak sour milk taste and smell. The titrated acidity of the soured product under these conditions was 41.5–45.3 °T. The introduction of an antibiotic of more than 8.0 U/cm³ leads to the fact that the fermented raw material has a uniform, homogeneous consistency of white color with the taste and smell of stale cream. When the highest dose of benzylpenicillin sodium salt was added to the sour cream (20.0 U/cm³), the titrated acidity after fermentation was 29.8 °T.