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Antibacterial Effects of Aromatic Materials Produced in Indonesia on the Preservation of Skimmed and Whole Milk in Storage

Tatik Khusniati, T. and Yantyati, W. (2008) Antibacterial Effects of Aromatic Materials Produced in Indonesia on the Preservation of Skimmed and Whole Milk in Storage. International Food Research Journal, 15 (2). pp. 109-118. ISSN 1985-4668

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Abstract

Antibacterial effects of aromatic materials, produced in Indonesia, on the preservation of stored milk were investigated. Organoleptic evaluation, bacterial growth, protease activities, lipase activities, protein degradation and acidities of milk with addition of 10% aromatic materials were assessed by panelists, total counts, azocasein method, modified dole extraction, formol and base-acid titrations, respectively. At 5 days, after the expiry date, 19 of the 28 aromatic milk were better than control, and 10 of these were better than the others, while the aromatic whole milk were shown to be better than the skimmed milk. These 10 were the ones with the additions of honey, cinnamon, ginger, turmeric, zingiber, wild ginger, nutmeg, pepper, garlic and galangale. Bacterial growth, protease activities, lipase activities, protein degradation and acidities of 10 aromatic whole milk were in the range: 2.4 x 102 - 7.4 x 105 cfu/ml; 0.18 - 0.32 U/ml; 0.22 - 0.26 μequiv.ml-1h-1; 2.50 - 2.58% - 0.27 - 0.32%; while that of skimmed milk were 7.3 x 104 - 8.2 x 105 cfu/ ml; 0.33 - 0.43 U/ml; 0.15 - 0.22 μequiv.ml-1h-1; 2.68 - 2.95% - 0.31 - 0.38%; respectively.

Item Type:Article
Keyword:Whole milk, skimmed milk, antibacterial and aromatic materials, protease, lipase, preservation
Faculty or Institute:Faculty of Food Science and Technology
ID Code:746
Deposited By: Yusfauhannum Mohd Yunus
Deposited On:26 Nov 2008 03:06
Last Modified:27 May 2013 14:50

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