ISSN: 0852-3681 Jurnal Ilmu-Ilmu Peternakan 30(2):103-108
E-ISSN: 2443-0765 Available online at http://jiip.ub.ac.id
Raw and pasteurized milk quality of D-farm milk processing unit at
Faculty of Animal Science, IPB University
Irma Isnafia Arief*1), Zakiah Wulandari1), M.Sriduresta Soenarno1) and Devi Murtini1)
1)
Departement of Animal Production and Technology, Faculty of Animal Science
IPB University, Jl. Agathis Kampus IPB Darmaga 16680 Bogor, Indonesia
Submitted: 26 July 2019, Accepted: 28 March 2020
ABSTRACT: 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.
Keywords: Quality; Fresh milk; Pasteurized milk; D-Farm milk processing unit
DOI: 10.21776/ub.jiip.2020.030.02.01 103
J. Ilmu-Ilmu Peternakan, August 2020, 30(2): 103-108
INTRODUCTION principle of Low Temperature Long
The Faculty of Animal Science, IPB Time/LTLT pasteurization (Ranieri, et al.,
University, held potential resources in the 2009). After pasteurized, the milk is cooled
farming area, including the dairy farm. The down by using a refrigerator until reached
efforts to develop upstream to downstream 10℃ and then tested for its quality. The
farming business are done by establishing a fresh and pasteurized milk quality test is
milk processing unit to process the fresh carried out by using Lactoscan with
milk as raw material into processed products following the company instructions.
with higher added value. The higher added Data analysis
value would help develop D-Farm into an The obtained data were analyzed by
income generating unit. This is in line with using analysis of variance (ANOVA) to
IPB university policy of building various determine the treatment effect on the
entrepreneur venture models in every unit in observed variables. If the treatments showed
the university. significant differences the analysis is
The development of the milk continued with Duncan’s test (Kesumawati,
processing unit is a the implementation of Retta and Sari, 2017). The quality
the Faculty of Animal Science commitment comparison between fresh and pasteurized
to improve the human resources quality milk, all of the pasteurized milk quality data
through milk consumption. Milk is a both from modern and tradition methods are
nutrient-rich food and is important for combined and presented as mean value.
health. The Ministry of Agriculture of the
Republic of Indonesia (2012) emphasized RESULTS AND DISCUSSION
that nutrition intake is essential to boost the Milk quality from different dairy farms
quality of national human resources. The The fresh milk quality collected from
fresh milk quality as raw material would two different dairy farms and milking days
determine the dairy products quality in Bogor, West Java, showed non-
produced by the D-Farm. Quality assurance significant difference (Table 1). This
of the raw materials, as well as the showed that both farms which provide fresh
processing technology, that includes milk for the D-farm milk processing unit
pasteurization is carried out continuously by produce same milk quality. According to the
the D-farm milk processing unit. This SNI standards (3141.1: 2011), the fresh milk
research aims to evaluate the fresh milk quality in this research did not meet the SNI
quality originated from different dairy farms standards for non-fat dry matter, specific
and compare the pasteurized milk quality gravity and protein, except for the fat
made by using modern (milk pasteurizer content. Even though most of the chemical
machine) and traditional (double-wall pan content did not meet the standard, the fresh
heating) method. milk in this research showed to still be able
to be used to produce good pasteurized milk.
MATERIALS AND METHODS Mardalena (2008) explained that
The fresh milk from two dairy farms different milking time would affect the fresh
in Bogor is used as raw material for the milk quality. The different milking time
pasteurized milk and compared for its intervals between morning (17 hours) and
quality. The milk is collected for 4 times on evening (7 hours) caused different milk
different days. The milk pasteurization is quality. The longer time interval in the
done by using two different methods as morning milking caused the udder to be in a
research treatments, which are by using milk long empty condition and caused lower
pasteurizer machine and double-wall pan udder pressure.
heating. The pasteurization temperature is A low udder pressure will then
set at 65℃ for 30 minutes in accordance increase the milk secretion in the udder and
with SNI 01-3951-1995 following the resulted in better milk quality. Petrov et al.
DOI: 10.21776/ub.jiip.2020.030.02.01 104
J. Ilmu-Ilmu Peternakan, August 2020, 30(2): 103-108
(2016) stated that different dairy farms that organic dairy farming management
management will produce different milk produced milk with higher protein compared
quality. Their research in Turkey showed to the conventional farm management.
Table 1. Milk quality from different dairy farms in Bogor
Milk quality Farm origin SNI*
Farm A Farm B
Fat (%) 3.52±0.17a 3.97±0.24a Min 3.0
Non-fat dry matter (%) 7.53±0.13b 7.59±0.24b Min 7.8
Specific gravity (g mL-3) 1.0265±0.0004b 1.0263±0.0008b Min 1.0270
Lactose (%) 4.14±0.07b 4.17±0.13b --
Salt (%) 0.61±0.01b 0.62±0.02b --
Protein (%) 2.76±0.05b 2.780.09b Min 2.8
Added water (%) 8.81±1.84a 7.63±3.33a --
Freezing point (oC) -0.474±0.010a -0.481±0.017a -0.520 - -0.560
Note: Different letters on the same column indicate significant difference at P<0.05.
*Indonesian National Standard (SNI) for dairy cattle’s fresh milk SNI 3141.1: 2011
The milk quality is also determined by the milk. In the pasteurization process
the milking techniques. The milking heating is generally carried out through a
technique has been improving along with heating exchanger (Chandan et al., 2008).
technological advance, but has not been well The quality comparison of the fresh and
distributed, especially in some rural and pasteurized milk produced by D-farm can be
suburban areas. Hand milking is still seen in Table 2.
commonly used in the rural areas. Milking The results showed that the produced
practices that are hygienic with good milk by D-farm milk processing unit has
sanitation and appropriate storage and meet the Indonesian National Standard SNI
transportation will greatly reduce milk 01-3951-1995 requirements (Table 2). This
damage (Fillimon et al., 2011). In this showed that the pasteurization process
research, the tested fresh milk is only carried out at the D-farm milk processing
collected during morning milking. unit of the Faculty of Animal Science of IPB
Fresh and pasteurized milk quality in the has fulfilled the requirements and produced
D-farm milk processing unit good pasteurized milk for consumption. The
Pasteurized milk is now one of the pasteurization process does not reduce the
most preferred dairy products by consumers. overall quality of the fresh milk, except for
Milk pasteurization is one way to extend the the reduced milk fat and increased milk
shelf life of the fresh milk (Chandan, et al., specific gravity. The decreased milk fat due
2008). Marcondes et al (2014) stated that the to pasteurization occurred due to the
nutritional quality of fresh milk is breakdown of fatty acid compounds into
influenced by internal factors of the dairy volatile compounds by heating. The
cattle, such as breed, lactation time, feed, pasteurization by the D-farm milk
conditions of the mammary gland, lactation processing unit are carried out through 2
intervals and milking conditions. different methods, that are by using a double
Pasteurization is a processing technique wall pan heating at 63ºC for 30 minutes and
aimed to prevent pathogenic microbes by using a pasteurizer machine at the same
contamination so that milk is safe for pasteurization temperature and time.
consumption by humans. The pasteurization The pasteurization can be done in two
process is done by heating the milk below its ways of heating, 72ºC for 15 seconds or
boiling point, so it would not change the 63ºC for 30 minutes. The heating at 72ºC for
nutritional value, consistency and taste of 15 seconds is generally done with a plate
DOI: 10.21776/ub.jiip.2020.030.02.01 105
J. Ilmu-Ilmu Peternakan, August 2020, 30(2): 103-108
heat exchanger by flowing the milk rapidly Enzyme inactivation; 3) Products
to the heating exchanger and rapidly cooled preservation; and 4) Maintaining sensory
down to below 10ºC in order to prevent quality (FAO, 2013). Reta and Addis (2015)
reactivation of spores and microbes also stated that pasteurization will prevent
(Chandan et al., 2008). microbial contamination that are harmful for
The pasteurization is aimed to: 1) human health, such as Escherichia coli,
Killing certain vegetative microbes, Staphylococcus aureus, and other coliform
especially pathogenic microorganism; 2) microbes.
Table 2. Comparison of quality of fresh milk and pasteurized milk for D-farm production
Type of milk SNI pasteurized
Milk quality
Fresh milk Pasteurized milk ** milk *
Fat (%) 3.75±0.31a 3.32±0.46b Min 2.8
Non-fat dry matter (%) 7.56±0.18a 7.76±0.45a Min 7.7
-3
Specific gravity (g mL ) 1.0264±0.0006 1.0274±0.0014a --
b
Lactose (%) 4.15±0.10a 4.25±0.25a --
Salt (%) 0.61±0.02a 0.63±0.04a --
Protein (%) 2.77±0.07a 2.84±0.17a Min 2.5
Added water (%) 8.22±2.64a 6.44±6.11a --
o
Freezing point ( C) -0.477±0.014a -0.487±0.033a --
Note: Different letters in the same column indicate significant difference at P<0.05
* Indonesian National Standard (SNI) for pasteurized milk SNI 01-3951-1995
**Mean value of both modern and traditional milk pasteurization
Table 3. Pasteurized milk quality by modern and traditional pasteurization
Quality Pasteurization process technology
Modern Traditional
Fat (%) 3.63±0.06a 3.01±0.47b
Non-fat dry matter (%) 8.11±0.19a 7.41±0.34b
Specific gravity (g mL-3) 1.0285±0.0007a 1.0263±0.0009b
Lactose (%) 4.44±0.11a 4.06±0.19b
Salt (%) 0.66±0.02a 0.60±0.03b
Protein (%) 2.97±0.07a 2.71±0.13b
Added water (%) 6.73±0.35a 6.15±0.85a
o
Freezing point ( C) -0.513±0.014b -0.462±0.025a
Note: Different letters on the same column indicate significant differences at P<0.05
Pasteurized milk quality from different performed to fulfill the quota. In this
pasteurization method research, we compare the quality of both
The pasteurization in the D-farm milk pasteurizations method to assess the
processing unit are carried out in 2 ways, production. The pasteurized milk quality
which are by using double-wall pan heating comparison by using a double-wall pan
at 63ºC for 30 minutes and using a heating (traditional) and pasteurizer
pasteurizer machine at the same machine (modern) method can be seen in
pasteurization time and temperature. The Table 3. Wolderiam and Asres (2015)
condition is due to the limited amount of investigated the quality of pasteurized milk
milk pasteurizer which is around 40 and found higher total fat content (4.75-
liters/day, while the D-farm should process 4.9%) and lower lactose content (1.14-
around 400 liters of milk daily, thus the 2.07%) content compared to the result of this
double-wall pan heating pasteurization is research.
DOI: 10.21776/ub.jiip.2020.030.02.01 106
J. Ilmu-Ilmu Peternakan, August 2020, 30(2): 103-108
The different results can be caused by Badan Standardisasi Nasional. (2011). Susu
several factors, such as research location, Segar. Jakarta: Badan Standardisasi
farm type, and the breed of the dairy cattle. Nasional.
However, it can be stated that variations in Chandan, R., Nagendra, A., & Shah, P.
the pasteurized milk quality is highly (2008). Dairy Processing and Quality
depended on the type of pasteurization and Assurance. USA: Wiley-Blackwell.
the used fresh milk quality. Filimon, M. N., Borozan, A. B., Bordean, D.
The different pasteurization methods M., Popescu, R., Gotia, S. R., Verdes,
in this study showed a significant effect to D., Treitli, S. (2011). Quality
the quality of the produced pasteurized milk. assessment of raw and pasteurized milk
Pasteurization by using pasteurizer machine using microbiological parameters.
produced better products compared to the Scientific Papers: Animal Science and
traditional pasteurization by using double- Biotechnologies, 44(2), 412–416.
wall pan heating. This is due to the condition Food and Agricultural Organization. (2013).
that pasteurizer machine had more Milk and Dairy Products in Human
controlled and stable environment, with Nutrition. Rome.
constant heating temperature is constant and Kementerian Pertanian. (2012). Statistik
aseptically and closed. On the other hand, Peternakan Dan Kesehatan Hewan.
double-wall pan pasteurization is more Retrieved from Direktorat Jenderal
unstable, noting that the heat from the gas Peternakan dan Kesehatan Hewan,
stove is constantly changing (affected by Kementerian Pertanian website:
external factors, such as air and wind) and http://ditjennak.deptan.go.id
not closed with pot lid as it has to be Kesumawati, N., Retta, A. M., & Sari, N.
constantly manually stirred to prevent milk (2017). Pengantar Statistika
damage. Moreover, the heating would Penelitian. Jakarta: Rajawali Pers.
eliminate some nutritional compounds Marcondes, M. I., Jácome, D. C., da Silva,
through evaporation. A. L., Rennó, L. N., & Pires, A. C. dos
S. (2014). Evaluation of raw milk
CONCLUSION quality in different production systems
The fresh milk used at D-farm milk and periods of the year. Revista
processing unit of the Faculty of Animal Brasileira de Zootecnia, 43(12), 670–
Science of IPB had good quality, but still 676. https://doi.org/10.1590/S1516-35
below the SNI standards. The pasteurized 982014001200007
milk quality produced at D-Farm has meet Mardalena, M. (2008). Pengaruh waktu
the SNI requirements. The milk pemerahan dan tingkat laktasi terhadap
pasteurization carried out by using kualitas susu sapi perah peranakan fries
pasteurizer machine produced better holstein. Jurnal Ilmiah Ilmu-Ilmu
pasteurized milk compared to the traditional Peternakan Universitas Jambi, XI(3),
pasteurization by using double-wall pans 107–111. https://doi.org/10.22437/jiiip
heating. .v11i3.741
Petrov, P., Zhukova, Y., & Yuriy, D. (2016).
ACKNOWLEDGEMENTS The effects of dairy management on
This research was supported by the milk quality characteristics. Turkish
IBIKK program 2018, from Ministry of Journal of Agriculture - Food Science
Research, Technology and Higher and Technology, 4(9), 782. https://doi.
Education of the Republic of Indonesia. org/10.24925/turjaf.v4i9.782-786.745
Ranieri, M. L., Huck, J. R., Sonnen, M.,
REFERENCES Barbano, D. M., & Boor, K. J. (2009).
Badan Standardisasi Nasional. (1995). Susu High temperature, short time
Pasteurisasi. Jakarta. pasteurization temperatures inversely
DOI: 10.21776/ub.jiip.2020.030.02.01 107
J. Ilmu-Ilmu Peternakan, August 2020, 30(2): 103-108
affect bacterial numbers during Woldemariam, H., & Asres, A. (2017).
refrigerated storage of pasteurized fluid Microbial and physicochemical
milk. Journal of Dairy Science, 92(10), qualities of pasteurized milk. Journal
4823–4832. of Food Processing & Technology,
https://doi.org/10.3168/jds.2009-2144 8(1). https://doi.org/10.4172/2157-711
Reta, M., & Addis, A. (2015). Review : 0.1000651
microbiology quality aasessment of
raw and pasteurized milk. IJFSM, 2(6),
87–91.
DOI: 10.21776/ub.jiip.2020.030.02.01 108
