pH Degrees and Reductation Scores of Pasteurization Cow’s Milk in Different Time of Storaging

Umar U, Razali R, Andi Novita

Abstract


The aimed of this study was to determine the effect of storage time of pasteurized cow's milk in a the certain period of time on pH value and
reductase score. A total of 4 liters of cow's milk as a cage samples purchased from UD. Atjeh Live stock Farm Lamnyong Darussalam was
examined for pH value and reductase score after pasteurized and stored for 28 days at refrigerator temperature (2-4
C). The design used in this
study was completely randomized design with five treatments and four replications. Group I was control group, group II, III, IV, and V were
stored for 7, 14, 21, and 28 days, respectively. The results showed that pasteurized milk stored for 28 days showed a different pH values, but the
difference in pH within SNI standard (P <0.05). Based on the reductase score, milk is able to keep for only 2 weeks, while in third and fourth
week, the reductase score is not accepted by SNI standard with the value of 1.
____________________________________________________________________________________________________________________
Key words: reductation score, pH degrees, pasteurization, milk


Full Text:

PDF


DOI: https://doi.org/10.21157/j.med.vet..v8i1.3334

DOI (PDF): https://doi.org/10.21157/j.med.vet..v8i1.3334.g3126

Refbacks

  • There are currently no refbacks.


Copyright (c) 2016 by author and J. Med. Vet.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Creative Commons License
J. Med. Vet. is licensed under a Creative Commons Attribution 4.0 International License.