pH Degrees and Reductation Scores of Pasteurization Cow’s Milk in Different Time of Storaging

Umar U (Program Studi Pendidikan Dokter Hewan Fakultas Kedokteran Hewan Universitas Syiah Kuala, Banda Aceh)
Razali R (Laboratorium Kesehatan Masyarakat Veteriner Fakultas Kedokteran Hewan Universitas Syiah Kuala, Banda Aceh)
Andi Novita (Laboratorium Kesehatan Masyarakat Veteriner Fakultas Kedokteran Hewan Universitas Syiah Kuala, Banda Aceh)

Jurnal Medika Veterinaria
Vol 8, No 1 (2014): J. Med. Vet.

The aimed of this study was to determine the effect of storage time of pasteurized cow's milk in a the certain period of time on pH value and reductase score. A total of 4 liters of cow's milk as a cage samples purchased from UD. Atjeh Live stock Farm Lamnyong Darussalam wasexamined for pH value and reductase score after pasteurized and stored for 28 days at refrigerator temperature (2-4C). The design used in thisstudy was completely randomized design with five treatments and four replications. Group I was control group, group II, III, IV, and V werestored for 7, 14, 21, and 28 days, respectively. The results showed that pasteurized milk stored for 28 days showed a different pH values, but thedifference in pH within SNI standard (P 0.05). Based on the reductase score, milk is able to keep for only 2 weeks, while in third and fourthweek, the reductase score is not accepted by SNI standard with the value of 1.____________________________________________________________________________________________________________________Key words: reductation score, pH degrees, pasteurization, milk