introduction milk composition influence … krim 3 jalur proses 1) fermentasi krim menumbuhkan...

MILK COMPOSITION

INTRODUCTION

REFERENCE

INFLUENCE OF MILK COMPONENT

THE OUTLINE

http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg

INTRODUCTION

• Milk is the secretion of the mammary glands of mammals and is intended for nutrition of the young (Walstra & Jenness, 1984)

• Milk is defined to be the lacteal secretion, practically free from colostrums, obtained by the complete milking of one or more healthy cows (Lampert, 1970)


INTRODUCTION

• Milk is an excellent food because contain of complete component for baby growth and development

• In nutrition milk is used as

standard for protein quality of food

• But milk is a perishable food due

to its complete component for bacteria


INTRODUCTION

• Major componenets – Water

– Fat

– Protein

– Sugar

– minerals


Milk composition is affected by:

1. Genetic factor (breed & individual factor)

2. Feed (quantity, composition)

3. Season (avaibility of green pasture)

4. Lactation period

5. Time and milking procedure

6. Age

7. Disease

MILK COMPOSITION


MILK COMPOSITION

COMPONENT RANGE (%)

water 85.5 - 88.7

Solid Non Fat (SNF) 7.9 - 10.0

Fat 2.4 - 5.5

Protein 2.3 - 4.4

Lactose 3.8 - 5.3

Minerals 0.53 - 0.80

Organic acid 0.13 - 0.22


Cow Human Buffalo Sheep water 87.29 87.60 82.44 87.81

Protein 3.42 1.20 4.74 3.50

Fat 3.66 3.80 7.40 3.80

Lactosa 4.92 7.00 6.24 4.10

Ash 0.71 0.21 0.78 0.79

MILK COMPOSITION


MILK COMPOSITION

Component

Ayrshire

Guernsey

Holstein

Jersey

Water 87.42 85.89 88.12 85.60

Protein 3.32 3.75 3.30 3.75

Fat 3.85 4.75 3.52 5.05

Lactose 4.70 4.86 4.70 4.84

Ash 0.71 0.75 0.69 0.76

Total Solid 12.58 14.11 12.21 14.40

MSNF 8.73 9.36 8.69 9.35


ABNORMAL COMPOSITION: 1. Colostrum: (first week of milking), high protein, contain of blood & immunity component 2. mastitis milk : like blood serum,contain leucosit 3. Contaminated milk : desinfectant, pesticide, mineral ion, & m.o.

MILK COMPOSITION


CHANGE OF MILK PROPERTIES: 1. Physical: Creaming, crystallization, viscosity 2. Chemical: Gas content (O2, N2, CO2), acidity/pH. 3. Biochemical: enzymatic (lipolysis, proteolysis,

hydrolysis) 4. Microbial: microorganism growth, fermentation



Milk emulsion: fat globula is dispersed in water (+ other soluble material) with milk stabilizer in between

Emulsion type: O/W

Natural stabilizer: phosfolipid (lesitin)



MILK SKIM

(PROTEIN)

CREAM (FAT)


EMULSION DESTABILIZATION

• Creaming

• Flocculation

• Coalescence

• Ostwald Ripening



HOW TO STABILIZE EMULSION

• Homogenization: reduction of fat globule size

• Used milk stabilizer: increasing viscosity of continuous phase, decreasing of interfacial tension



SUSU PASTEURISASI

Susu segar

↓

Dipanaskan

(Dipasteurisasi)

↓

Didinginkan

↓

Susu pasteurisasi


REFERENCES

MENTEGA

1. Separasi : Pemisahan Krim & Skim

dengan separator Krim

2. Standarisasi : Krim yang bagus

memiliki kadar lemak antara 25 - 45%

3. Netralisasi : Krim susu kemudian diberi

zat penetral sehingga tidak asam dan

tidak menggumpal alkali

MENTEGA

proses membunuh mikroorganisme

patogen dan sebagian mikroorganisme

perusak dengan menggunakan

pemanasan, suhu sekitar 60-800C, ± 30

menit

MENTEGA

Pematangan Krim 3 jalur proses

1) Fermentasi krim

menumbuhkan bakteri asam laktat

(diantaranya Lactococcus lactis

subsp. lactis, Lactococcus lactis

subsp. cremoris, Lactococcus lactis

subsp. diacetylactis, dan

Lactococcus lactis subsp. cremoris

bv. Citrovorum)

2)Krim tanpa fermentasi , langsung

dikocok

6. Churning :

jalur 1 & 2

dikocok secara mekanis butiran-butiran

lemak mentega dengan diameter sekitar 2

mm, kadar air sekitar 30% & susu mentega

(buttermilk) yang berupa cairan

proses churning kemudian dilanjutkan sampai

terbentuk mentega dengan kadar air antara 15

- 19% dan kadar lemak 81 - 85% *

* Masuk jalur 3 fermentasi butiran mentega dimana dalam hal ini sebanyak 3-4% starter (berisi bakteri asam laktat) ditambahkan kedalam butiran mentega.

Diuleni / dilakukan pengadukan dalam

keadaan vakum (untuk menghindari

terperangkapnya udara) penyeragaman

komposisi & tekstur yang baik.

Dilakukan penambahan garam & pewarna

(ex:annato atau karoten)

Setelah mentega jadi kemudian mentega

dicetak dan dibungkus atau langsung

ditempatkan pada kemasan yang sesuai

NILAI GIZI MENTEGA

Lemak Susu 82.5%

Air 14 %

Garam 2.5 %

Mineral 1%

Vitamin A, D, E

fortifikasi

Non laktose

Protein rendah

HOMOGENIZED MILK

PASTEURIZE

ADD STATER

CUT CURD AND HEAT

(pH 6.4, 38˚C)

DRAIN WHEY

TEXTURE CURD

(Cheddaring pH 5.1-5.5)

DRY SALT

PACKAGE

STORAGE AND AGING

Homogenisasi ( High Pressure Proccess) Berfungsi untuk memecah globula lemak menjadi ukuran kecil sehingga pada saat

di panaskan tidak naik ke atas permukaan.

KEJU

http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/02_milk_for_cheese-P3110212md.jpg

HOMOGENIZED MILK

PASTEURIZE

ADD STATER

CUT CURD AND HEAT

(pH 6.4, 38˚C)

DRAIN WHEY

TEXTURE CURD


DRY SALT

PACKAGE

STORAGE AND AGING

KEJU

Pasteurisasi (145˚F 30 menit) Membunuh mikroba patogen Jika terlalu singkat maka tidak semua mikroba mati tp jika terlalu lama protein susu rusak dan sulit untuk membentuk curd

HOMOGENIZED MILK

PASTEURIZE

ADD STATER

CUT CURD AND HEAT

(pH 6.4, 38˚C)

DRAIN WHEY

TEXTURE CURD


DRY SALT

PACKAGE

STORAGE AND AGING

KEJU Penambahan rennet

Bekerja pada suhu 104˚F digunakan suhu 84˚F untuk kontrol koagulasi bekerja cepat pada kondisi asam yang tinggi Menyebabkan susu mengalami koagulasi Selama ripening rennet menyebabkan protein rusak, yang akhirnya memberi flavour Berfungsi juga untuk memisahkan protein kasein dan whey.

Penambahan asam(pH 6.0) ditmbah pemanasan (>85°C)

Asam juga dikontrol Asam tinggi -> bitter taste dan Asam rendah->curd (tekstur keju) jadi mudah hancur

KEJU

CUT CURD AND HEAT

(pH 6.4, 38˚C)

DRAIN WHEY

TEXTURE CURD


DRY SALT

STORAGE AND AGING

HOMOGENIZED MILK

PASTEURIZE

ADD STATER

CUT CURD AND HEAT

(pH 6.4, 38˚C)

DRAIN WHEY

TEXTURE CURD


DRY SALT

PACKAGE

STORAGE AND AGING

KEJU PENGEMASAN

– Pada mold tumbuh merupakan hal yang paling penting dalam proses ripening keju.

– Pengemasan menghentikan mold untuk tumbuh semakin cepat.

– Asam dalam keju di konsumsi dan dapat menyebabkan peningkatan level ph. Dan dapat menyebabkan kerusakan protein dan keju jadi terlalu soft.


REFERENCES

• Fox, P.F., 1997. Advanced dairy chemistry. Blackie academic & Professional, London.

• Harper, W.J. & Hall, C.W., 1976. Dairy Technology and Engineering. The Avi Publ. Co., Inc. Wesport, Connecticut.

• Harding, F., 1999. Milk Quality. Aspen Publishers Inc. Gaithersburg, Maryland.

• Lampert, L.M., 1970. Modern dairy Products. Chemical Publishing Co., Inc. New york.

• Newlander, J.A. & Atherton, H.V., 1964. The Chemistry and Testing of dairy Products. Third edition. Olsen Publishing Company, Milwaukee, Winconsin.

• Walstra, P. & Jenness, R., 1984. Dairy Chemistry and Physics. John Wiley & Sons, New York.

• Webb, B. & Johnson, A.H., 1965. Fundamental of Dairy Chemistry. The Avi Publishing Co., Inc. Wesport, Connecticut.

introduction milk composition influence … krim 3 jalur proses 1) fermentasi krim menumbuhkan...

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