Raw and pasteurized milk quality of D-farm milk processing unit at Faculty of Animal Science, IPB University
DOI:
https://doi.org/10.21776/ub.jiip.2020.030.02.01Keywords:
Quality, Fresh milk, Pasteurized milk, D-Farm milk processing unitAbstract
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.
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
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).