A gátlóanyagok jelentősége a tejben, valamint ezek élelmiszer-higiéniai vonatkozásai

Abstract

SUMMARY In the dairy industry starter cultures have been used for more than a hundred years in the production of dairy products which are very important in the nutri tion of humans. The authors present the biological and chemical agents which can affect the fermentation and the quality of the finished product. In this paper the possibilities of the contamination of the milk and the dairy products and also the aspects of the inhibitors in milk are demonstrated. The authors review the European and the Hungarian regulations and the screening methods which can be used in the farms or in the dairy industry. Then the presence of the inhibitors in milk or in dairy products are outlined based on the international and Hungarian monitoring results.