MICROBIOLOGICAL ANALYSIS AND ECOLOGY OF MILK AND DAIRY PRODUCTS DURING THEIR PROCESSING AND STORAGE

Minchenko Lyubov A.  -  Ph. D. (Agriculture), Associate Professor, Volgograd State Agrarian University, 26 Universitetskyy Ave., Volgograd, 400002, Russian Federation, lyubov.minchecko@yandex.ru

Andrienko Lyudmila V.  -  Ph. D. (Agriculture), Senior Lecturer, Volgograd State Agrarian University, 26 Universitetskyy Ave., Volgograd, 400002, Russian Federation, milaanko@mail.ru

The article is devoted to the ecology of microorganisms and the study of microbiological features of milk and dairy products. The author analyzes the types of microflora (specific and non-specific), lists the microorganisms that pollute it in each of the formations, and also identifies the properties and role in the production of milk and its processed products. Special attention is paid to lactic acid fermentation bacteria. It is noted that milk after milking must be properly contained and processed so that all dangerous bacteria are deactivated and do not enter the human body The microbiological processes inside the microflora are considered, namely, how it is transformed during storage. The phases of changes in the microflora of milk are indicated: bactericidal, the phase of mixed microflora, the phase of lactic acid bacteria, the phase of yeast and mold development. It is noted that increasing the shelf life of milk is subjected to pasteurization and sterilization, in order to eliminate non-specific microflora. However, at the same time, the specific microflora of milk, as well as vitamins, dies, reducing its nutritional value.

Key words: ecology, microbiology, microflora, bacteria, microorganisms, nutrient medium, milk, dairy products