ASSIGNMENT POST HARVEST TREATMENT FRESH MILK

compiled by : Adela Veneta .K. 09.70.0018 Resa Ayu Aprilia 09.70.0023 Agnes Dewi Warani 09.70.0063

Introduction
Milk is a milking cows product or other livestock mamals milked continuously and components of milk are not reduced and no other ingredients are added. When the milk came out after milking, milk is a pure material of high nutritional value and has the smell and taste that does not change and is not dangerous to drink.

Normal whole milk contains a balanced proportion of milk fat (4 per cent), lactose (4.8 per cent), proteins (3.5 per cent), minerals (0.7 per cent), vitamins and other minor constituents such as enzymes and hormones. The pH of normal raw milk is about neutral (pH 6.7) with a corresponding titratable acidity of 0.16-0.17 per cent due to the natural buffering capacity of milk proteins and salts. The density ranges from 1.026 to 1.032 g/ml. Good quality raw milk must be free from debris and sediment, free from off-flavours, low in bacterial numbers, normal composition and acidity, and free of antibiotics and chemical residues.

SURVEY METHODOLOGY

We surveyed Koperasi Unit Desa (KUD) in Banyumanik, South Semarang and cowhand at desa Gedawang, Semarang. In Koperasi Unit Desa (KUD) we met Mr. Mardi and Mr. Supadi. They explained how post harvest fresh milk.

SURVEY RESULT &DISCUSSION

Koperasi Unit Desa visit

Based on our sources informed that after submitted to the KUD, then that fresh milk went to post-harvest treatment process consists of

filtering

Cooling at 4oC

Organoleptic test (taste, odor, and color, bulk density test, and alcohol test)

Screening (filtering) and placement of temporary

Cooling

 Dairy Farmers

According to sources, milking twice a day i.e on a regular basis at 04:00 am and 04:00 pm. Based on sources that we got, fresh milk milked manually from the cows directly without the use of automatic milking. After milking, fresh milk put in a tank (can) with a capacity of 20 liters per can tank (metal container) but each farmer can produce only about 5-6 liters of milk in one milking. Then the milk is collected and sent to the KUD Banyumanik for sale to consumers.

Milking dairy
Before starting the process of milk milked, the cows cleaned beforehand with washed with water, and cages are also cleaned with water spray. The dairy farmers also wash their hands beforehand to minimize the contamination of milk milked. Milk is collected and then sent to the KUD Banyumanik by car or motorcycle operator as a transport medium. Having arrived at the KUD, milk can be distributed directly to consumers and not processed into other dairy products like cheese, yogurt, or milk box packaging.

Cooling of milk causes several changes, the most important ones being :

The growth of most microorganisms is much slower, if not stopped, and so are the changes induced in milk by their metabolism. Nearly all chemical and enzymic reactions are retarded. Autoxidation of lipids, whether induced by light or Cu2+, is enhanced presumably because the activity of the enzyme superoxide dismutase is decreased. Changes in solubility and association of salts occur. The fat globule membrane loses some components, and its structure is altered. Cold agglutination of fat globules occurs e.g., enhancing creaming rate. The tryglicerides in the fat globules will partly crystallize

Equipment for milk handling and storage :

Always use certified foodgrade containers, e.g. aluminium, stainless steel or foodgrade plastic jerry cans designed for single use only. Metal containers are preferable because these are easy to clean and sterilize. Do not store milk in plastic jerry cans that previously contained paint, herbicides and other chemicals because traces of these substances can taint your milk.

CONCLUSION

Milk must be consumed in short periode. Milk cooling process carried out at temperatures of 4C. Milk is good to have a characteristic white to yellow, smells normal, abnormal taste (not salty and sour). Equipment for milk handling and storage should be use certified foodgrade containers, e.g. aluminium, stainless steel or foodgrade plastic jerry cans designed for single use only.

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