UTILIZATION OF MILK WITH PENICILLIN ANTIBIOTIC RESIDUES BY YOGURT FERMENTATION

Abstract

Antibiotic residues in milk are problem for consumer and daby farmer, discard this milk will be loss for dairy farmer and environment pollution. Penicillin are most antibiotic residues In milk Yogurt is milk fermented milk with starter of Streptococcus thermophilus and Lactobacillus bulgaricus. Penicillin residues in milk will reduce starter activity and finalIy unsuccessful these process. The purpose of this study was to determine penicillin level in milk which is possible to produce yogurt, evaluation of decreasing Penicillin residues level in yoghurt, relationship between starter, antibiotic residues and yoghurt quality. Complete Randomized Design, consist of two factor (penicillin residues : 0,0 1 / ml, 2,0 IU / ml, 4,01U/ / ml, 8,0 IU / m4 0,0 IU / ml and 10 IU / ml and starter concentration : 5 %, 7,5%, 10% and 12,5% ). The study indicated that milk with penicillin residues 10 IU/ml, with starter ( 7,5 % - 12,5% ) are still succes to produce yoghurt and to clear up penicillin residues in mil