Kualitas Susu Pasteurisasi Komersil
ABSTRACT: Pasteurized milk is
processed milk through heating process at temperatures below its boiling point,
therefore it still has the form and flavor of fresh milk. The quality of
pasteurized milk is depend on the condition of processing and post
pasteurization. Staphylococcus aureus is an indicator of milk hygiene. Ninety
eight pasteurized milk samples from seven brands were collected in Jakarta and
Bogor. Parameters observed were milk composition and the amount of
Staphylococcus aureus in milk. The results showed that the pasteurized milk
compositions (fat, protein and dry matter) were in accordance with the
composition attached of the products label in SNI No.01-3951-1995 Moreover, we
found that 71.4% of the samples containing Staphylococcus aureus above the milk
quality standard (> 1.2 x 101 cfu/ml) according to SNI No. 01-6366-2000.
Penulis: Zuraida Hanum,
Veronica Wanniatie
Kode Jurnal: jppeternakandd150069
