MICROBIOLOGY OF MILK FAKULTAS PETERNAKAN BRAWIJAYA UNIVERSITAS BRAWIJAYA MALANG 2012 DEDI MUHAMMAD TRISWANTORO SITI MUZAYANAH BAYU SRI W. RENI FEBRIANI

Make Microba Can Grow Well Unsteril udder => 500 microba cell/ml milk Sick cattle => microba cell/ml milk PREFACE RICH NUTRIEN OF MILK (Rahimah, 2011)

Microba in Raw Milk RAW MILK Micrococcus Staphylococcus Lactic Acid Cocci Counts ussualy < 103/ml PREFACE

Microba in Mastitis Milk Staphylococcus aureus Streptococcus agalactiae Pseudomonas Coliforms Other streptococci Enviromental Mastitis Contagious Mastitis Counts ussualy > 103/ml PREFACE MILK FROM COW WITH MASTITIS

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 PREFACE

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) : Forming acid Streptococcus lactis 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 Example : L. termophillus. Termofilik bacteri

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 Penicilium and Geotrichum fungus that causes milk. Clostridium and Serratia bacteria that cause stale.

Indication of damage milk Lactose Lactate acidKasein Fermentationcoagulation Characteristic : condensed, ropy, gummy Slimy Salinization and clotting

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 STEP PREVENTION AFTER MILKING: To Avoid Contaminant of Microba in Milk Do..! STEP PREVENTION BEFORE MILKING:

Pasteurization Storage STEP PREVENTION AFTER MILKING:

. Pasteurization Pasteurization is a one of the actions that can be done to kill pathogenic bacteria. 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 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 Container and must be fully enclosed, avoided sunlight to prevent the increase in milk which results in accelerating the development of bacteria