Hartayanie, Laksmi and Sulistyawati, Ita (2010) SENTUHAN TEKNOLOGI UNTUK MENINGKATKAN NILAI EKONOMI SUSU SAPI. Renai : Kajian Politik Lokal dan Sosial Humaniora, 10 (1). ISSN 1411-7924
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Abstract
Milk contains complete nutrition so it becomes part of balance diet for it rich of protein, fat, carbohydrate vitamin and mineral. Because of its high nutrition value, milk is also a very good growth media for microorganisms. Without proper handling technology, milk will spoil very quick. The spoilage bacteria grows in milk produce off-flavor lactic acid as the result of lactose fermentation, which makes it less preferred. Microorganisms that grow in milk not only spoil the milk itself but also has health risk to end consumers. Simple dairy technology can be applied by dairy farmers to preserve milk to obtain higher economic and benefit value out of milk. There are including pasterization (pasteurized milk), separation (cream and skim milk), condensation (sweetened condensed milk) and fermentation (yoghurt).
| Item Type: | Article |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mas Teguh M. |
| Date Deposited: | 08 Sep 2015 20:57 |
| Last Modified: | 08 Sep 2015 20:57 |
| URI: | http://repository.unika.ac.id/id/eprint/2266 |
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