Raw and pasteurized milk quality of D-farm milk processing unit at Faculty of Animal Science, IPB University

Irma Isnafia Arief, Zakiah Wulandari, M. Sriduresta Soenarno, Devi Murtini

Abstract


The Faculty of Animal Science, IPB University, produces pasteurized milk daily under the D-farm milk processing unit. In order to maintain the product quality, as well as its safety, the fresh milk as raw the main material and the produced pasteurized milk quality is tested periodically. The aim of this research is to evaluate the quality of fresh and pasteurized milk produced by the D-farm milk processing unit. The tested fresh milk was originated from two different farms, while the tested pasteurized milk was made by using pasteurizer machine and double-wall pan heating. The tests were carried out by using a lactoscan milk analyzer. The results showed that the fresh milk used by the D-farm milk processing unit had good milk quality, even though still below the SNI standard, while the produced pasteurized milk has met the SNI standard. In addition, the pasteurization by using pasteurizer produced better pasteurized milk quality compared to the traditional pasteurization by using double-wall pan heating.


Keywords


Quality; Fresh milk; Pasteurized milk; D-Farm milk processing unit

Full Text:

PDF

References


Badan Standardisasi Nasional. (1995). Susu Pasteurisasi. Jakarta.

Badan Standardisasi Nasional. (2011). Susu Segar. Jakarta: Badan Standardisasi Nasional.

Chandan, R., Nagendra, A., & Shah, P. (2008). Dairy Processing and Quality Assurance. USA: Wiley-Blackwell.

Filimon, M. N., Borozan, A. B., Bordean, D. M., Popescu, R., Gotia, S. R., Verdes, D., Treitli, S. (2011). Quality assessment of raw and pasteurized milk using microbiological parameters. Scientific Papers: Animal Science and Biotechnologies, 44(2), 412–416.

Food and Agricultural Organization. (2013). Milk and Dairy Products in Human Nutrition. Rome.

Kementerian Pertanian. (2012). Statistik Peternakan Dan Kesehatan Hewan. Retrieved from Direktorat Jenderal Peternakan dan Kesehatan Hewan, Kementerian Pertanian website: http://ditjennak.deptan.go.id

Kesumawati, N., Retta, A. M., & Sari, N. (2017). Pengantar Statistika Penelitian. Jakarta: Rajawali Pers.

Marcondes, M. I., Jácome, D. C., da Silva, A. L., Rennó, L. N., & Pires, A. C. dos S. (2014). Evaluation of raw milk quality in different production systems and periods of the year. Revista Brasileira de Zootecnia, 43(12), 670–676. https://doi.org/10.1590/S1516-35982014001200007

Mardalena, M. (2008). Pengaruh waktu pemerahan dan tingkat laktasi terhadap kualitas susu sapi perah peranakan fries holstein. Jurnal Ilmiah Ilmu-Ilmu Peternakan Universitas Jambi, XI(3), 107–111. https://doi.org/10.22437/jiiip.v11i3.741

Petrov, P., Zhukova, Y., & Yuriy, D. (2016). The effects of dairy management on milk quality characteristics. Turkish Journal of Agriculture - Food Science and Technology, 4(9), 782. https://doi.org/10.24925/turjaf.v4i9.782-786.745

Ranieri, M. L., Huck, J. R., Sonnen, M., Barbano, D. M., & Boor, K. J. (2009). High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk. Journal of Dairy Science, 92(10), 4823–4832. https://doi.org/10.3168/jds.2009-2144

Reta, M., & Addis, A. (2015). Review : microbiology quality aasessment of raw and pasteurized milk. IJFSM, 2(6), 87–91.

Woldemariam, H., & Asres, A. (2017). Microbial and physicochemical qualities of pasteurized milk. Journal of Food Processing & Technology, 8(1). https://doi.org/10.4172/2157-7110.1000651




DOI: http://dx.doi.org/10.21776/ub.jiip.2020.030.02.01

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.