THE PRESERVATION OF MILK WITH THE ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN INDONESIA

Authors

  • Tatik Khusniati
    tatikkhusni@yahoo.com
    Microbiology Division, Research Center for Biology, Indonesian Institute of Sciences, Jl. Raya Bogor-Jakarta Km 46 Cibinong 16911. INDONESIA, Indonesia
  • Yantyati Widyastuti Research Center for Biotechnology, Indonesian Institute of Sciences, Indonesia
Vol. 15 No. 1 (2008)
Research Paper
September 1, 2008
September 1, 2008

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The preservation of milk with additional antibacterial and aromatic supplements, produced in Indonesia, was investigated. Organoleptic performances of milk with the addition of 10% supplements, made as juices, were tested by panellists, and the total bacteria, protease activities, lipase activities and acidities, were detected by total plate counts, azocasein method, modified dole extraction and base-acid titration, respectively. Out of the 27 supplemented skim and whole milk samples, 15 whole milk samples and 10 skim milk samples were selected as acceptable, based on their better organoleptic performances, their lower bacterial counts, protease and lipase activi­ties, and their acidities percentages which were not significantly different, compared to that of control, at 5 days after the expiry date (P<0.05). These 15 whole milk samples contained honey, cinnamon, citronella, ginger, turmeric, galingale, wild ginger, nutmeg, pepper, clove, galangale, green tea, bamboo leaf, garlic leaf and aloe vera; and the 10 skim milk samples contained honey, cinnamon, citronella, ginger, galingale, pepper, galangale, green tea, bamboo leaf and aloe vera.

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