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Milk may contain antibiotics. Cows are susceptible to mastitis when changing seasons or when they are sick. If cows have mastitis, they need to be treated with antibiotics. Antibiotic-treated cows will retain a certain amount of antibiotics in the milk squeezed out within a certain period of time.
To prevent contamination of whole milk, milk produced by cows treated with antibiotics will be collected separately and will not enter normal milk tanks.
In order to ensure that all raw milk is free of antibiotics, the staff inspects each milk tank at the time of milk collection and confirms that there is no antibiotic residue before receiving and processing. If antibiotic residues are detected, the batch of milk will be destroyed and dairy farmers will be fined.
Another reason antibiotics are not allowed in raw milk is that antibiotics can affect fermentation. Many dairy products (such as yogurt, cheese) are produced by fermentation. During the fermentation process, specific bacteria grow in milk to create the desired taste or texture. If antibiotics remain in the milk, the bacteria will no longer grow, affecting the texture of the mouth.
Therefore, you must choose brand milk produced in formal channels to ensure quality.