Transcript MICROBIOLOGY OF MILK DEDI TRISWANTORO MUHAMMAD

MICROBIOLOGY OF MILK
DEDI
MUHAMMAD
TRISWANTORO
SITI
MUZAYANAH
BAYU SRI W.
RENI FEBRIANI
FAKULTAS PETERNAKAN BRAWIJAYA
UNIVERSITAS BRAWIJAYA
MALANG
2012
PREFACE
RICH
NUTRIEN
OF MILK
(Rahimah,
2011)
Make Microba Can Grow Well
Unsteril udder => 500 microba cell/ml milk
Sick cattle => 20.000 microba cell/ml milk
Microba in Raw Milk
RAW MILK
Micrococcus
Staphylococcus
Lactic Acid Cocci
Counts ussualy
< 103/ml
Microba in Mastitis Milk
MILK FROM COW
WITH MASTITIS
Staphylococcus aureus
Streptococcus agalactiae
Pseudomonas
Coliforms
Other streptococci
Contagious
Mastitis
Enviromental
Mastitis
Counts ussualy
> 103/ml
Sources of Microorganisms
Sources of microorganisms
in Milk
Cow surfaces (hides, udders)
Organisms from feces, soil, feed, water
Few microorganisms in the teat
Uncleaned equipment and utensils
Main-Topic about
I
•Kind of mikroba contaminants
II
•Indication of damage milk
III
•To Avoid Contaminant
Kind of Microbe Contaminants
Raw Milk after milking (Temp: 10 – 37 o C)
:
Streptococcus
lactis
Forming acid
Raw Milk after milking (Temp: 37 – 50 o C) :
S. thermophillus
dan S. faecalis
Produce acid 1 %
Lactobacillus
bulgaricus
Hight Acid
Kind of Mikroba Contaminants
Temp > 50 o C
Termofilik bacteri
Example : L. termophillus.
Kind of Mikroba Contaminants
Microorganisms in milk break down carbohydrates, proteins,
and fats that trigger decay (sour milk).
Common microorganisms found in milk include lactic
acid bacteria, or Lactobacillus, which triggers
fermentation.
Coliform bacteria that cause clotting and Micrococcus.
Kind of Mikroba Contaminants
Clostridium and Serratia bacteria that cause stale.
Penicilium and Geotrichum fungus that causes milk.
Indication of damage milk
Salinization and clotting
Fermentation
Lactose
coagulation
Lactate acid
Slimy
Characteristic : condensed, ropy, gummy
Kasein
Indication of damage milk
Clotting without salinization (sweet curding)
By Bacillus cereus
Break P-lipid in the Fatty membrane so
That fat will be separate to the surface
Indication of damage milk
There is a change of taste and aroma.
Visible clumping or separating.
Sweetened condensed milk is naturally going to
change the color and viscosity.
Liquid milk, the color changes.
To Avoid Contaminant
To Avoid Contaminant of Microba in Milk
Do..!
STEP PREVENTION BEFORE MILKING:
STEP PREVENTION AFTER MILKING:
STEP PREVENTION BEFORE MILKING:
Clean the cage and milking
equipment
Bathing the cow and clean the udder
area with warm clothe
Clean The Tools With Warm Water
Milking Wear Clean Coat
Built The Milk Room As The Milk’s
Place
STEP PREVENTION AFTER MILKING:
Pasteurization
Storage
Pasteurization
•
Pasteurization is a one of the actions that can
• .
be done to kill pathogenic bacteria.
Pasteurization is generally done at a temperature
of 65 degres C for 30 - minutes
Storage
Storage should be done at cold temperatures (4 degres C)
• .
Container and must be fully enclosed, avoided sunlight to
prevent the increase in milk which results in accelerating
the development of bacteria