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Ilmu Dan Teknologi SUSU
Ilmu Dan Teknologi SUSU
Saturated fatty acids (no double bonds): myristic, palmitic, and stearic =2/3of
milk fatty acids . Oleic acid is the most abundant in unsaturated fatty acid milk
. While the cis form is the most common found in nature, the trans position is
as a result of rumen hydrogenation.
Other classes of lipids include phospholipids (0.8%) which are mainly
associated with the fat globule membrane, and cholesterol (0.3%) which is
mostly located in the fat globule core.
• Milkfat Structure - Fat Globules & Functional Properties
More than 95% of the total milk lipid
is in the form of a globule ranging in
size from 0.1 to 15 um in diameter.
These liquid fat droplets are covered
by a thin membrane, 8 to 10 nm in
thickness
• There are several factors that will affect the stability of the casein micelle
system:
• Salt content:
– affects the calcium activity in the serum and calcium phosphate content of the micelles .
• pH:
– lowering the pH leads to dissolution of calcium phosphate until, at the isoelectric point (pH
4.6), all phosphate is dissolved and the caseins precipitate .
• Temperature:
– at 4° C, beta-casein begins to dissociate from the micelle, at 0° C, there is no micellar
aggregation; freezing produces a precipitate called cryo-casein .
• Heat Treatment:
– whey proteins become adsorbed, altering the behaviour of the micelle .
• Dehydration:
– by ethanol, for example, leads to aggregation of the micelles
Casein micelle aggregation
Caseins are able to
aggregate if the surface of
the micelle is reactive
• JENIS TERNAK
• WAKTU PEMERAHAN : LAKTOSA & PROTEIN
RELATIF KONSTAN, KANDUNGAN LEMAK
BERBEDA:WAKTU PERAH PAGI LEBIH
TINGGI DARI SIANG
• URUTAN PEMERAHAN
• MUSIM : TERKAIT DG PAKAN
• PAKAN
• UMUR SAPI
• PENYAKIT
Komposisi-2 rata beberapa jenis susu mamalia
Jenis Lemak (%) Protein (%) Laktosa (%) Abu (%) Air (%)
Buttermilk
Yoghurt
Sour cream
Sour half and half
• Susu skim kering
• Mentega
• Keju Cheddar (Colby, Monterey J.)
Swiss
Italia
Brick
Limburger
Blue
Cottage
Dessert Beku
- Es krim (lemak> 10%)
- Sherberts
- Susu es (2-7%)
susu
digunakan sebagai dasar untuk pembuatan
produk yang bermacam-macam,
sekitar 44% dari jumlah susu yang dihasilkan di
Amerika Serikat masih
dikonsumsi sebagai susu segar atau cream.
Produk sampingan susu mencakup
jumlah sekitar 56%, dengan rincian: keju 24%,
mentega 18%, produk es krim
10%, dan susu evaporasi serta kondensasi
sekitar 2%, yang 2% lagi masih
digunakan didalam peternakan, tempat susu
tersebut dihasilkan.
IV. PENGOLAHAN PRODUK SUSU
Susu Bubuk
Standarisasi
Sterilisasi suhu
128oC 2-10 menit.
Pendinginan.
Susu Kental
Penyaringan (klarifikasi)
Standarisasi (I)
Pemanasan