INTODUCTION

BACKGROUND

Milk can be defined as the lacteal secretion, practically free of colostrum, obtained by
the complete milking of one or more cows, (parallel definitions apply also to milk from
sheep, goats, and other lactating animals). However, from a microbiological
perspective, milk can be viewed as a highly nutritious growth medium for beneficial
organisms (e.g., lactic acid bacteria) as well as numerous spoilage organisms (e.g.,
Gram-negative psychrotrophs) and bacterial pathogens (e.g., Salmonella, Listeria).
Although bovine milk, as secreted by a healthy, non-mastitic cow, is sterile,
contamination from the udder and teat surface as well as soil, bedding, manure,
feed, milking equipment, and/or milk handlers invariably leads to the introduction of
psychrotrophic and mesophilic bacteria at reasonably high numbers.

Problems associated with the microbial spoilage of milk are best handled by
maintaining the milk at a temperature slightly above 0C until the time of
consumption. However, since microbial pathogens are not eliminated during cold
storage, milk, cream, and other fluid milk products are heat-treated to reduce the
levels of microorganisms. Three general categories of heat treatment are currently
recognized: thermization, sterilization, and pasteurization. Thermization, a process
used to improve keeping quality rather than eliminate pathogens, typically involves
heating milk at 5768C for 15 s. Sterilization of milk, achieved by heating the
product at 112140C for 2035 min, eliminates all pathogenic microorganisms and
most vegetative spoilage organisms with only a few spore-forming bacteria surviving.
Pasteurization, the most widely used thermal treatment for milk and fluid dairy
products, is specifically designed to minimize possible health hazards arising from
pathogenic microorganisms and also to minimize chemical, physical, and
organoleptic changes that occur in milk during heating.

the advantages of milk processing? Provides regular income Improves nutrition Selling
processed milk products is more profitable than selling fresh milk Generates employment
Improves quality and safety

OBJECTIVE
 LITERATURE REVIEW

FRESH MILK

Milk is defined as the lacteal secretion obtained by the complete milking of one
or more mammalian animals. Although in other parts of the world a variety of
animals are used as sources for milk, in the United States almost all
commercially available milk comes from cows. Milk is valued because it is an
important source of many of the nutrients essential for the proper development
and maintenance of the human body.

Susu segar adalah air susu hasil pemerahan yang tidak dikurangi atau
ditambahkan bahan apapun yang diperoleh dari pemerahan sapi yang sehat.
Susu merupakan bahan minunuman yang sesuai untuk kebutuhan hewan dan
manusia karena mengandung zat gizi dengan perbandingan yang optimal,
mudah dicerna dan tidak ada sisa yang terbuang. Selain sebagai sumber protein
hewani, susu juga sangat baik untuk pertumbuhan bakteri (Aak, 1995).

Evaporated milk will stay fresh for extended periods.

Evaporated milk is made by heating homogenized whole milk under vacuum

to remove about 60% of its water, fortifying it with Vitamin D, standardizing its
nutritive components to required levels, canning and stabilizing. It is heat-treated (at
240- 245 degrees F for 15 minutes) to sterilize it for prolonged storage. The addition
of Vitamin A is optional. Evaporated milk must contain not less than 7.5% milkfat and
25% milk solids not fat. Evaporated milk requires no refrigeration until its can is
opened

Sweetened condensed milk is a valued recipe ingredient.

Sweetened condensed milk is whole or fat-free milk with about 60% of its
water removed and to which a nutritive sweetener (usually sucrose) has been added.
The sweetener amounting to 40-45% by volume acts as a preservative.
Sweetened condensed milk is typically used in candy and dessert recipes. Since
evaporated milk contains no sweetener, it cannot be substituted for sweetened
condensed milk. The latter must contain not less than 8% milkfat and not less than
28% milk solids not fat. Sweetened condensed fat-free milk (0.5% milkfat,
24% milk solids not fat) is also available.