| Autor: |
Muhlis, F., Malaka, R., Yulianti, F. N., Maruddin, F., Faridah, R., Dianasari, U., Mukhlisah, A. N, Mutmainna, A. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2628 Issue 1, p1-5, 5p |
| Abstrakt: |
Milk is sensitive to deterioration and has a short shelf life due to the rapid growth of microbes in milk. Milk should be stored at a low temperature for 5#x2013;6 days, beyond which time the bacteria population will rapidly grow, and toxins will be created. This study aimed to determine the total bacteria in pasteurized milk after storing it with sappan wood. This study used a Full Random Design with three replicates at 4#x00B0;C with 0, 3, 6, and 9 days storage. The total quantity of microorganisms had a substantial effect on the shelf life of pasteurized milk. Total bacteria were 2.20 (log CFU/mL), 2.99 (log CFU/mL), 2.63 (log CFU/mL), and 1.67 (log CFU/mL) at storage times of 0, 3, 6, and 9 days, respectively. This investigation showed that after 9 days of storage, the consistency is close to liquid, and the quantity of bacteria is reduced. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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