Highlight of Milk Team

Silfiana Lieberto 1514051012

Anggy Putri Ernani 1514051036

Dzakia Ulfa 1514051044

Mela Gustiana 1514051104

Title of journal: Milk Spoilage: Methods and Practices of Detecting Milk Quality

The objective of this journal is knowing the caution of the milk spoilage and the best method to
detect.

Definition of milk: Milk is the secretion of mammary glands of mammal, the substantial is liquid.
Milk is produced by milking the mammary glands nipple, before the milk is processed we cant put
any addition to the milk and the milk is only be processed by freezing without effecting the purity.

The cautions of milk spoilage are Microorganism growth, Activity of enzime, Temperature, Water
content, Oxygen, Sunshine, Period storaage, etc.

The first method is Current Method of Milk Spoilage Detection

In this method the detection of the milk spoilage was using pH indicator, the pH of unspoiled milk is
appoximately 6,7, a level at many forms of bacteria thrive.

At lower pH levels of 4.0-5.0, lactid acid bacteria can grow and produce lactid acid.

Acidity increases as the milk spoils; thus, acidity can be quantified to measure milk quality.

The second method is Electrical Methods for the Detection of Bacteria

This method uses methylene blue to detect the activity of bacteria.

Any current change of more than 0,05 A was detected with amperometric sensor and recorded, the
amperometric sensor could independently record the data.

However, the type of detection in this method is lacking because the amperometric sensor could
only detect E. Coli and Aerogenes coliforms.
The third method is Wireless Detection and Monitoring of Milk Spoilage

This method detects the bacterial count of staphylococcus aureus ssp. Anaerobius (S. aureus)
in milk.

Remote-query detection is overall an effective method because the material costs are low;
disposable magnetoelastic sensors.

However, deficiencies in this method continue to surface as bacteria detection becomes

complex.

The fourth method is Gas-Sensor Arrays

This Gas-Sensor array system succesfully detected major volatile metavolites producered by bacteria
during growth.
Gas sensor can be desgnied to detect the characteristic metabolites of spesific bacteria in specific
food product and can offer rapid, accurate determination of shelf life.

The fifth method is Infrared Spectroscopy as Spoilage Indicator

Spectroscopy is a nondestrictive technique, where spectral features provide biocemical information

regarding the molecular interactions between, and the compotions and structure of, different cells
and tissues. Spectroscopy (SW-NIR) as a technique to detect milk spoilage in pasteurized skim milk.
They wanted to see the feasibility of applying visible and SW-NIR spectroscopy to monitor spoilage
of pasteurized skim milk in industrial settings.

So, we can conclude that pH and amperometric sensors are the optimal methods of milk spoilage
detection, but the success of each method depends on the users needs.

For increased reliabiliy, a combination of more than one method is advised for milk processors.