Treated cow milk quality analysis in high-temperature short time (HTST) thermal treatment using f-value and methylene blue reduction test (MBRT)
2021
Mohd Tarmizan Ibrahim | Siti Nur Aqeela ‘Illiyin Ahmad Thania
This study was conducted to evaluate raw and pasteurized cow milk regarding physical properties, microbiological quality, and lethality value of Mycobacterium Paratuberculosis (MAP) at different temperature and time combinations of the pasteurization process.Cow milk samples were pasteurized at high-temperature (70°C, 75°C, and 81°C) and short-time (15s and 25s)high temperature and short time (HTST)combinations. Raw and pasteurized (HTST) cow milk was analyzed, while commercialcow milk that undergo proses(HTST) was used as control. High-temperature short time (HTST)pasteurization showed a significant effect on the colour of raw and pasteurized cow milk (p<0.05) at every temperature. In addition, cow milk also indicated an increase in lightness and yellowness after HTST pasteurization.The microbiological quality of raw, pasteurized,and commercial cow milk is evaluated using the Methylene Blue Reduction (MBRT) test,a common, rapid, simple, and in expensive method for microbiological quality evaluation.The MBRT on raw milk samples revealed that it was of poor quality. On the other hand, all pasteurized samples were good quality, and the commercial sample was excellent. Based on the evaluated F-values, themost suitable temperature and time combinationsin this study was70°C and 25s.
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