The influence of pasteurization and storage length on milk quality
1999
Sari, E.M. | Yurliasni (Universitas Syiah Kuala Darussalam, Banda Aceh (Indonesia). Fakultas Pertanian)
A research about the influence of pasteurization and storage length on milk quality was conducted at Animal Nutrition Laboratory from October-December 1996. The objective of this research was to learn the influence of pasteurization and storage length on milk quality. A complete randomize factorial was used in this research with two levels of pasteurization time: 15 and 30 minutes, three levels of temperature: 60 deg., 70 deg., and 80 deg. C, and two storage length: 7 and 10 days. Parameters observed were lipid quality, acidity and microorganism number in milk. Data obtained were analyzed by statistics and analysis of variance. The result showed that pasteurization time was highly significant at P0.01 to the lipid quality and was not significant to the milk acidity but it was highly significant to microorganism number. The effect of storage length was highly significant to lipid quality but was not significant to milk acidity and highly significant to microorganism number. Furthermore, it highly significant happened between pasteurization time and temperature to the lipid quality and microorganism number, but it was significant interaction to milk acidity
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