Sumardi, - (2011) The Effect of Cow Udder Handling on Viscosity, Smell, Colour, and pH of Cow's Milk. In: Exploring Food Biotechnology Roles: From Farm To Table. National Student Conference on Food Science& Technology (11). Universitas Katolik Soegijapranata, Semarang, pp. 109-117. ISBN 978·602·8011·35·8
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Abstract
Cow's milk is one of the most preferred dairy products. Besides the milk is having good tastes, cow's milk contains highly nutritional value. However, since the milk is a liquid product, this can be the source for the growth of microorganisms. One of the main sources of the microorganism growth is its own uncleaned udder (cow udder). This is due to the facts that normally, the milking worker does not clean the udder, before starting the milking process. The washing it self, is a simple process and is not requiring additional cost. Therefore, there is a need to conduct a serries of studies, aimed to compare the quality of milk, treated under these two treatments, i.e. washing the udder and left the udder unwashed. The studies were focussed on the effectiveness of the treatment against the growth of microorganisms. The research was conducted on cattle farms located in Kopeng, the District of Semarang, Central Java, in November 2011. Some 6 cattles randomly selected from the crowd of cattle farm; 3 cattle for each treatment. The mik produced from these two treatments was preserved in cool box, three sample each, and then evaluated its quality indices at the Laboratory of Food Chemistry and Laboratory of Food Microbiology, Soegijapranata Catholic University. The evaluation included the milk viscosity, color, odor, and pH. Each sample was evaluated three times as the replicates and the different means of each treatment were evaluated at 95% confidence interval.
| Item Type: | Book Section |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management |
| Divisions: | Book Publication |
| Depositing User: | Mr Sumardi . |
| Date Deposited: | 27 Apr 2023 03:19 |
| Last Modified: | 27 Apr 2023 03:19 |
| URI: | http://repository.unika.ac.id/id/eprint/31551 |
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