Firman Jaya

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Pre Treatment of milk (before processing

system become a product)

Each of pruduct must a specific pre-

treatment

Can be improved of product quality

MILK PRE TREATMENT

1 CLARIFICATION

2 SEPARATION

3 HOMOGENIZATION

4 BACTOFUGATION

5 THERMIZATION

6 PASTEURIZATION

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Raw milk still contains unwanted foreign

substances, such as contaminants from the

air and dirt from contact with the milking

machines

Milk should be clarified to improve milk

quality or to ensure that milk and dairy

products are brought into circulation only in

perfect condition which will not harm health.

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Raw Milk

Milk Cleaning Clarifier

Clarified Raw Milk

Unwanted Solids

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Alat yang digunakan:

1. Penyaring

2. Clarifier

3. Centrifugal Separation IPS

- KLARIFIKASI : memindahkan kotoran padat dari susu

- SKIMMING : pemisahan krim dari skim

- PEMISAHAN WHEY : pemisahan lemak dari whey

- BACTOFUGE TREATMENT: pemisahan bakteri dari susu

- PEMISAHAN QUARG : pemisahan curd quarg dari whey

- PEMURNIAN BUTTER OIL: pemisahan fase serum dari anhydrous

milk fat

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Filtration

used to clarify fluid foods and to remove

microorganisms from either air or fluid foods

and to separate solid from liquid phase

Filtration involves passing a material through

a filter medium that retains particles of a

certain size

ex: separation cheese curd from whey

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Centrifugation

Separation of cream from milk

Separation of the fat in milk is also accomplished using a

centrifugal separator

In this case, whole milk containing about 3.8 to 4.3% milk

fat enters the centrifuge, where the fat phase is separated

from the aqueous phase by centrifugal force based on their

different densities.

The fat phase is only concentrated, and not separated entirely,

to produce cream with about 30% fat. The remainder of the

cream is basically the same as the skim milk, which is the

other product from the centrifuge. In a centrifuge, the fat

content of milk may be reduced to less 0.1% .

www.tetrapakprocessing.com/

Cream Separation by Centrifugation

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Pemisahan Krim

Fat globules

(lower density, spheres)

Skim milk

(higher density, fluid)

Krim

Skim

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Removal of non-milk constituents and

somatic cells

Removal of bacteria and spores, in

particular Bacillus cereus

Multiple use (for cheese-making milk and

ESL milk)

ESL milk has properties equivalent to

those of traditional fresh milk

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Proses pemecahan globula lemak sehingga

menjadi globula lemak yang berukuran kecil dan

seragam

Tujuan:

1. untuk memperlambat proses pemisahan krim

pada saat susu disimpan

2. meningkatkan kekentalan susu

3. meningkatkan ketahanan terhadap terjadinya

penggabungan partikel (coalescence)

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Homogenisasi akan menaikkan viskositas dan

memberikan kesan bahwa kandungan

lemaknya lebih tinggi

Menaikkan daya cerna

Lemak susu yang telah mengalami

homogenisasi memiliki globula yang lebih

kecil, sehingga mudah menglami kerusakan

karena hidrolisis (karena adanya enzim

lipase) ataupun karena oksidasi.

Homogenisasi dilakukan dengan

menggunakan homogenizer

1. Tipe bertekanan tinggi (high-pressure type)

Tekanan antara 500 -5000 pon/inci persegi

2. Tipe bertekanan rendah (low-pressure- rotary

type). Tekanan di bawah 500 pon/inci persegi

3. Tipe gelombang suara (sonic-vibrator atau

ocillator)

Tahapan proses homogenisasi dapat dilakukan dengan :

1.Single stage homogenization, digunakan untuk homogenisasi:

- Produk dengan kandungan lemak rendah

- Produk yang memerlukan homogenisasi berat (heavy)

- Produk yang memerlukan viscositas tinggi

2.Two stage homogenization, digunakan untuk:

- Produk dengan kandungan lemak tinggi

-Produk dengan kandungan bahan kering (konsentrasi susu)

tinggi

- Produk dengan viscositas rendah.

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Bactofugation is a process of separation of

spores and bacterial cell of cheese milk prior to

heat treatment which can severely affect the

quality of the cheese

It has pricipally been used to remove spores

from cheese milk that could cause latent

fermentation in semi-hard cheeses

Used most commonly in production of Swiss

cheese

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Now, it has been adapted for processing

consumption milk, where it holds out the promise

of prolonging the life of fresh, pasteurised milk

(3-5 days)

Bactofugation Bactofuge (is a centrifuge like

machine to remove bacteria and spores from

milk to a large extent prior to heat treatment in

order to improve the thermal impact)

Bactofugation process can removes 95% of

spores of milk

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Thermization, also spelled

thermisation, is a method of

reducing microorganism of raw milk

with heat. The process is not used on

other food products, and is similar to

pasteurization but uses lower

temperatures, allowing the milk

product to retain more of its original

taste

Thermization involves heating

milk at temperatures of around

145–149 °F (63–65 °C) for 15

seconds, while pasteurization

involves heating milk at 160 °F

(71 °C) for 15 seconds or at

145 °F (63 °C) for 30 minutes.

Pasteurisasi susu adalahpemanasan susu di bawahtemperatur didih dengan maksudmembunuh semuamikroorganisme patogen, membunuh sebagian besarmikroorganisme pembusuk danmenginaktifkan enzim

Untuk membunuh bakteri patogen, yaitu bakteri

yang berbahaya karena dapat menimbulkan

penyakit pada manusia. Bakteri pada susu yang

bersifat patogen misalnya Mycobacterium

tuberculosis dan Coxiella bunetti dan mengurangi

populasi bakteri.

Untuk memperpanjang daya simpan bahan atau

produk

Dapat menimbulkan citarasa yang lebih baik pada

produk

Pada susu proses ini dapat menginaktifkan enzim

fosfatase dan katalase yaitu enzim yang membuat

susu cepat rusak.

Ada 2 cara pasteurisasi, yaitu:a. Pasteurisasi lama (Low Temperature Long

Time - LTLT). Pemanasan susu dilakukanpada temperatur yang tidak begitu tinggidengan waktu yang relatif lama (padatemperatur 65oC selama 15 menit).

b. Pasteurisasi singkat (High Temperature Short Time - HTST). Pemanasan susudilakukan pada temperatur tinggi denganwaktu yang relatif singkat (padatemperatur 72oC selama 15 detik).

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