EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK

ABSTRACT Milk is a food product that contains many nutrients. Thermosonication is a methodcombining ultrasonic and medium-temperature heating that can be used as an alternativepasteurisation method because it can maintain the nutrients contained in milk while providingsafet...

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Bibliographic Details
Published in:Jurnal Pangan dan Agroindustri
Main Authors: Almira Dinar Dhiny, Jariyah Jariyah, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Serly Safitri, Wildan Naufal Esfandiar
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2023-07-01
Subjects:
escherichiacoli
milk
thermosonication
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/988
Description
Summary:ABSTRACT Milk is a food product that contains many nutrients. Thermosonication is a methodcombining ultrasonic and medium-temperature heating that can be used as an alternativepasteurisation method because it can maintain the nutrients contained in milk while providingsafety assurance for consumption. This study aimed to determine the effect of frequency andduration of thermosonication on the physical, chemical and microbiological quality of cow'smilk. The experimental design used was a completely randomised design (CRD) with twofactorials of frequency (20 and 22kHz) and duration of thermosonication (5, 10, 15 and 20minutes).ThedataobtainedwereanalysedwithANOVAandBNJfurthertestsatthe5%level.Thebesttreatmentwas22kHzfrequencyfor20minuteswiththeresultsofviscosity3.80±0.000 cP, pH 6.8 ± 0.00, fat content 3.22 ± 0.00%, protein content 2.19 ± 0.01% and totalbacteria 0.53 ± 0.67 log CFU/ml, and was able to reduce Escherichia coli bacteria by 2.95 logCFU/ml. Keywords:Escherichiacoli, Milk,Thermosonication
ISSN:2354-7936
2685-2861

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