Physicochemical Properties of Pasteurized Cow's Milk: Review

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Published May 30, 2024
https://doi.org/10.55043/jaast.v8i2.272
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Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology

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Annisa’ Suci Rahmadini
Universitas Andalas
Alfi Asben
Universitas Andalas
Kurnia Harlina Dewi
Universitas Andalas
Yuni Ernita
Politeknik Pertanian Negeri Payakumbuh

Abstract

The purpose of pasteurization of milk is to improve the quality of the milk, kill pathogenic and non-pathogenic bacteria. The heating process is carried out to eliminate pathogenic microorganisms in milk, but pathogenic microorganisms can grow again after processing and packaging milk. Based on this, it is necessary to test the safety level of pasteurized milk. An important test that needs to be carried out is the physicochemical properties. The results of testing pasteurized milk using a cold chain showed a pH of 6.7, protein content about 2.67%, and fat content about 3.37%.  The influence of pasteurized milk storage conditions on its physicochemical properties also needs to be tested. The test results showed that the acidity of pasteurized milk increased during two days of storage at 20°C from 0.142 ± 0.00119% to 0.162 ± 0.00342%, the pH was lowered by 0.068 units, the average electrical conductivity (EC) increased from 5.220±0.0397 mS/cm to 5.880±0.1006 mS/cm. Increasing temperature and storage time causes an increase in phosphate ions and lowers pH rapidly, because acidification of milk causes changes in salt balance. Physical and sensory quality tests of pasteurized milk products were also carried out to determine the effect of temperature and transportation time. The test results explained that at 72 hours of transportation with a temperature of 5oC the pH value was 6.7-6.8.  These results indicate that the pH of pasteurized milk still complies with SNI, this condition is also supported by the sensory condition which is still normal.

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Author Biographies

Annisa’ Suci Rahmadini, Universitas Andalas

Department of Agricultural Industry Technology

Alfi Asben, Universitas Andalas

Department of Agricultural Industry Technology

Kurnia Harlina Dewi, Universitas Andalas

Department of Agricultural Industry Technology

Yuni Ernita, Politeknik Pertanian Negeri Payakumbuh

Study Program of Agricultural Mechanization Technology

How to Cite
Rahmadini, A. S., Asben, A. ., Dewi, K. H., & Ernita, Y. (2024). Physicochemical Properties of Pasteurized Cow’s Milk: Review. Journal of Applied Agricultural Science and Technology, 8(2), 267-281. https://doi.org/10.55043/jaast.v8i2.272

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