presentation fispas susu

8/3/2019 Presentation Fispas Susu

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ASSIGNMENT

POST HARVEST TREATMENT

FRESH MILK

compiled by :

Adela Veneta .K. 09.70.0018

Resa Ayu Aprilia 09.70.0023

Agnes Dewi Warani 09.70.0063


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Introduction

Milk is a milking cows product or otherlivestock mamals milked continuouslyand components of milk are not

reduced and no other ingredients areadded.

When the milk came out after milking,

milk is a pure material of highnutritional value and has the smell andtaste that does not change and is not

dangerous to drink.


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Normal whole milk contains a balancedproportion of milk fat (4 per cent), lactose (4.8per cent), proteins (3.5 per cent), minerals (0.7per cent), vitamins and other minor constituentssuch as enzymes and hormones. The pH of

normal raw milk is about neutral (pH 6.7) with acorresponding titratable acidity of 0.16-0.17 percent due to the natural buffering capacity of milkproteins and salts. The density ranges from1.026 to 1.032 g/ml.

Good quality raw milk must be free from debrisand sediment, free from off-flavours, low inbacterial numbers, normal composition andacidity, and free of antibiotics and chemicalresidues.


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SURVEY METHODOLOGY

We surveyed Koperasi Unit Desa(KUD) in Banyumanik, SouthSemarang and cowhand at desa

Gedawang, Semarang. In KoperasiUnit Desa (KUD) we met Mr. Mardiand Mr. Supadi. They explained how

post harvest fresh milk.


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SURVEY RESULT &DISCUSSION

Koperasi Unit Desa visit

Based on our sources informed that after submitted to the KUD, thenthat fresh milk went to post-harvest treatment process consists of

filtering

Cooling at 4oC

Organoleptic test

(taste, odor, and color, bulkdensity test, and alcohol test)


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Screening (filtering) and placement oftemporary

Cooling


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Dairy FarmersAccording to sources, milking twice a day i.e on aregular basis at 04:00 am and 04:00 pm. Basedon sources that we got, fresh milk milkedmanually from the cows directly without the use

of automatic milking. After milking, fresh milk putin a tank (can) with a capacity of 20 liters per cantank (metal container) but each farmer canproduce only about 5-6 liters of milk in onemilking. Then the milk is collected and sent to the

KUD Banyumanik for sale to consumers.


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Milking dairy

Before starting the process of milk milked, thecows cleaned beforehand with washed withwater, and cages are also cleaned with waterspray. The dairy farmers also wash their handsbeforehand to minimize the contamination of milk

milked. Milk is collected and then sent to the KUD

Banyumanik by car or motorcycle operator as atransport medium. Having arrived at the KUD,milk can be distributed directly to consumers and

not processed into other dairy products likecheese, yogurt, or milk box packaging.


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Cooling of milk causes several changes, the mostimportant ones being :

The growth of most microorganisms is much slower, ifnot stopped, and so are the changes induced in milk bytheir metabolism.

Nearly all chemical and enzymic reactions are retarded.

Autoxidation of lipids, whether induced by light or Cu2+,

is enhanced presumably because the activity of theenzyme superoxide dismutase is decreased.

Changes in solubility and association of salts occur.

The fat globule membrane loses some components,and its structure is altered.

Cold agglutination of fat globules occurs e.g.,enhancing creaming rate.

The tryglicerides in the fat globules will partly crystallize


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Equipment for milk handling andstorage :

Always use certified foodgrade containers, e.g.aluminium, stainless steel or foodgrade plastic

jerry cans designed for single use only. Metalcontainers are preferable because these areeasy to clean and sterilize.

Do not store milk in plastic jerry cans thatpreviously contained paint, herbicides and otherchemicals because traces of these substancescan taint your milk.


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CONCLUSION

Milk must be consumed in short periode. Milk cooling process carried out at

temperatures of 4C. Milk is good to have a characteristic

white to yellow, smells normal, abnormaltaste (not salty and sour).

Equipment for milk handling and storageshould be use certified foodgrade

containers, e.g. aluminium, stainlesssteel or foodgrade plastic jerry cansdesigned for single use only.


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REFERENCES

Anonim. 1998. Pasca Panen Susu. Badan Penelitiandan Pengembangan Pertanian Instalasi Penelitian danPengkajian Teknologi Pertanian. Jakarta.

Kamkar, A. et.al, 2011. Occurrence of Aflatoxin M1 inRaw Milk Produce in Ardebil of Iran. Iran JournalEnvironmental Health Science Engineering. Iran.

Kurwijila, L.R. 2006. Hygienic milk handling, processingand marketing: reference guide for training and certification of small-scale milk traders in Eastern Africa. ILRI(International Livestock Research Institute), Nairobi,Kenya.

Kurwijila, L.R. 2006. Hygienic milk handling, processingand marketing: training

guide for trainers of small-scale milk traders in EasternAfrica. ILRI (International Livestock Research Institute),Nairobi, Kenya.


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Muzira, Isha, et. al.2006. Hygienic small-scale milk processing: atraining guide for small-scale milk processor in Eastern Africa. ILRI(International Livestock Research Institute), Nairobi, Kenya.Association for Strengthening Agricultural Research in Eastern andCentral Africa (ASARECA).

Tassew, Asaminew & Seifu, Eyassu. 2010. Microbial quality of rawcows milk collected from farmers and dairy cooperatives in Bahir

Dar Zuria and Mecha district, Ethiopia. Agriculture and BiologyJournal of North America.

Training Programme for Small Scale Dairy Sector and Dairy TrainingInstituteNaivasha. Hygienic Milk Handling and Processing MilkProcessing Guide Series Volume 1. FAO/TCP/KEN/6611.

Walstra, Peter. 2006. Dairy Science and Technology Second Edition.

Taylor and Francis Group. United States America.

Widodo. 2003. Teknologi Proses Susu Bubuk. Jogjakarta : LacticiaPress.

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