Effect of temperature and time of pasteurization on the milk quality during storage

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dc.creator ., Abubakar
dc.creator ., Triyantini
dc.creator Sunarlim, R
dc.creator Setiyanto, H
dc.creator ., Nurjannah
dc.date 2014-02-17
dc.date.accessioned 2018-06-04T06:48:27Z
dc.date.available 2018-06-04T06:48:27Z
dc.date.issued 2014-02-17
dc.identifier http://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/218
dc.identifier 10.14334/jitv.v6i1.218
dc.identifier.uri http://repository.pertanian.go.id/handle/123456789/3322
dc.description A study on the effect of temperature and time of pasteurization on the milk quality during storage was carried out using fresh milk. The aim of the experiment was to asses the storage time of pasteurized milk for consumption without nutrient losses. A completely randomized factorial design, 2 x 8 was used, with pasteurization temperature (T), consisted of 2 levels, the low temperature long time (LTLT), i.e. fresh milk was warmed at 65oC for 30 minutes (T1) and the high temperature short time (HTST), i.e. fresh milk was warmed at 71oC for 15 seconds (T2); and storage time (S), consisted of 8 levels, i.e. 0, 3, 6, 9, 12, 15, 18, and 21 hours respectively, as the factors, with 3 replicates. Parameters measured were alcohol test, water, fat, and protein concentrations, and microbial population of pasteurized milk during storage. Data were analyzed using analysis of variance and simple linear regression. The result showed that water and fat concentrations and microbial population was not significantly different (P>0.05) in pasteurization temperature treatment, but was significantly different (P<0.05) due to storage time treatment. Meanwhile, the protein concentration was significantly different (P<0.05) either in pasteurization temperature or storage time. It was concluded that pasteurized milk was still suitable for consumption at 15-21 hours storage, while protein concentration tended to be better when was pasteurized at 65oC.   Key words: Pasteurized milk, storage quality en-US
dc.format application/pdf
dc.language eng
dc.publisher Indonesian Animal Sciences Society en-US
dc.relation http://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/218/218
dc.rights Copyright (c) 1970 Indonesian Journal of Animal and Veterinary Sciences en-US
dc.rights http://creativecommons.org/licenses/by/4.0 en-US
dc.source 2252-696X
dc.source 0853-7380
dc.source Indonesian Journal of Animal and Veterinary Sciences; Vol 6, No 1 (2001): MARCH 2001; p.45-50 en-US
dc.title Effect of temperature and time of pasteurization on the milk quality during storage en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


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