EFFECT OF PASTEURIZATION AND THERMOSONICATION TREATMENTS ON QUALITY OF COW'S MILK DURING STORAGE

• Main Author: Fadia, Athira
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi
• Online Access: https://digilib.itb.ac.id/gdl/view/57890
• Institution: Institut Teknologi Bandung

Milk is a postharvest livestock product that contains many nutrients, such as protein, fat, carbohydrates, minerals, and vitamins that humans need. Cow's milk is widely consumed in the world, as a main food source or as an additional to other foods. However, milk which contains high nutritional value makes it an optimal growth medium for microorganisms. The combination of pasteurization and ultrasonic called thermosonication can inactivate microbial vegetative cells and spores in milk with the principle of heating and acoustic cavitation resulting from the thermosonication method. This research was conducted to determine the effect of sterilization by heating pasteurization and thermosonication methods on the quality of milk. Pasteurization is done by heating milk at a temperature of 60-65 oC for 30 minutes. Thermosonication was carried out by exposure to ultrasonic waves at a frequency of 20 kHz, 400 W (diameter 3.8 mm, Sonix Ruptor 400 OR-T-156) with an amplitude of 20%, pulse mode 50% for 3, 5, and 7 minutes on milk that had been pasteurized. The results showed that the best sterilization method that can maintain the quality of cow's milk is thermosonication for 5 minutes. Thermosonication treatment for 5 minutes produced milk with a shelf life of 10 days based on microbial test parameters (TPC log 0 CFU/mL) & (coliform log 0 CFU/mL); pH (6.29); protein content (43.20 mg/mL); fat content (1.1678%); viscosity (1.0798 cP); and organoleptic parameters with white color (4.3), taste: typical milk tends to be bland (3.6), viscosity: watery with a few lumps that disappear after being shaken (3.8); aroma: slightly milky flavor (3,8); and appearance: white lumps, but disappeared after shaking (4,1).