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It is relevant to use bactericidal agents of plant origin for prevention and treatment of cow's mastitis that are generally positive for ensuring raw milk safety and quality. However, a significant effect is gained by using vegetable oils or organic compounds produced with the use of technologies that are able to enhance the effect. It is important to confirm scientifically safety and quality of raw milk after using modern plant bactericidal agents (phytoceuticals), such as Tim-O-Mast balm. Hygienic condition of raw milk received from cows after using Tim-O-Mas® balm was determined by organoleptic, physical, chemical and safety parameters of the milk. The presence of inhibitory substances was revealed by screening tests and by cultures of lactic acid microorganisms. Milk was sampled after 6 hours of the balm injection into the udder of healthy cows (intracisternally). The results of studies indicated that after highest dosage intracisternally injection of Tim-O-Mast® balm milk had aroma and taste of essential oils after 3 hours of storage at 28.0 ± 1.0 oC, the total bacteria count (MAFAM) of the milk was significantly lower if compare to the control group by 6.5 × 103 CFU/cm3; after 9 and 24 hours of storage at 6.0 ± 1.0 oC, the total bacteria count in the milk of the experimental group was less than in the control group by 49.7% and 34.4%, respectively, but between the groups no significant difference was observed. After dilution of milk samples obtained from cows of the experimental (cows after highest intracisternally injection dosage of Tim-O-Mast® balm) and control group in the ratio of 1:1 and 1:3 there was no organoleptic changes and inhibition of MAFAM growth. Raw milk from cows after highest dosage of Tim-O-Mast® balm had proper component composition and physic-chemical properties, judging by density, acidity, lactose, protein, fat and milk solids non-fat content. Screening tests, for example Delvotest SP NT®, was not sensitive for detection of Tim-O-Mast® balm in raw milk. Growth of lactic acid microorganisms cultures – Lactobacillus plantarum, Strectococcus thermophiles and Lactobacillus acidophilus in milk after Tim-O-Mast® balm application did not have quantitative and qualitative difference with milk of control group, which indicate the fitness of such milk for the dairy products production.

Hygienic status of raw milk after phytoceuticals using