NON humans, milk is also preferred by microbes. To prevent this destruction by the bacteria of milk, UHT sterilization was undertaken with aseptic processing.
Viewed from the type of milk consumed, the Indonesian people consume UHT milk liquid in the form of 4.6 percent (118.5 thousand tons), milk sterile 2.7 per cent (69 thousand tons), pasteurized milk 1.2 per cent (30 thousand tons) and the most widely consumed, namely in the form of powdered milk (43.3 percent). The reason for powdered milk is more durable so it is more economical. Aseptic Processing of a solution to the problem of resistance to milk.
Milk is one of the most important food in adequate nutritional needs of children, especially for growth. Milk is known as one of nutritious food. No wonder if the microbes were like him. And when it's controlled by microbes, milk becomes easily damaged.
So many "enemy" that attacked the milk from the farm to the consumer, namely vegetative cells, spores, pathogens (bad bacteria), yeast (yeast), molds, and viruses. Critical points or issues that arise, including the cleanliness of livestock (feed / cow health, milk quality), transport conditions, processing conditions, quality of packaging (process, material handling), storage conditions, the condition of the distribution or display, at storage conditions households, and conditions when consumed.
In essence, microbes can not grow if the environment is not supportive. Microbes can also die if the environmental conditions created extreme.
"Environmental conditions of microbes that can be controlled, including temperature, acidity (pH), nutrient availability, water availability, and availability of oxygen. That's why, for example, yogurt is more durable than fresh milk because the acidity levels are controlled, such as milk powder, which is more durable because of its water content is reduced, "explained Purwiyatno Hariyadi of Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center on Media Seminar on Tetra Pak "Fresh Milk Just Me" at Hotel Mulia, Senayan, Jakarta, recently.
Some of the ways commonly used to prolong the freshness of food products, such as refrigeration, freezing, heating, drying, addition of acid, the addition of preservatives, set the atmosphere, irradiation, and others.
Heating (high temperature) has been used by humans in his life since man discovered fire, including to increase the age of dairy products. Milk bottles are contained in the container, and then sterilized (heated in a high milk) until it is ready distributed. Unfortunately, the heating process in this high temperature causes a change in taste, color, texture, flavor, and so forth.
"Heating at higher temperatures more effectively to kill microbes, but it can damage the quality and nutrition. In contrast, heating at lower temperatures, does not damage the quality and nutrition, but less effective for killing microbes, "he added.
Therefore, affirmed Purwiyatno, the technology required to reach high temperatures and also declined faster than traditional sterilization processes. UHT sterilization technology is (Ultra High Temperature) with aseptic processing. Aseptic processing and packaging is heating the milk separately, then filled into packs of milk. Filling of sterile products in sterile packaging, made in a sterile environment, then the result, in the packaging of sterile products.
In addition to effectively kill microbes, UHT sterilization by aseptic processing also ensures the nutritional value of food products. And after than, the level of damage after UHT sterilization process is smaller than usual sterilization (heating in the bottle).
And after sterilization is done well, were exposed Purwiyatno further, there are three conditions that must be met in order to maintain product freshness, ie sufficient heat treatment, packaging and pengkeliman (sealing) packaging in hermetic (sealed), and with good packaging handling with ensuring the integrity and closing the connection is maintained before, during, and after heating.
"It is important to control the temperature and time. But not enough because the conditions must also be considered thereafter. If that had been sterilized milk was left open, then the microbes come again. Here the importance of packaging. Packaging with a sealed container to prevent re-contamination. After that, all the packaging does not leak, the microbes will not grow, the milk will still be preserved, "he said.
Viewed from the type of milk consumed, the Indonesian people consume UHT milk liquid in the form of 4.6 percent (118.5 thousand tons), milk sterile 2.7 per cent (69 thousand tons), pasteurized milk 1.2 per cent (30 thousand tons) and the most widely consumed, namely in the form of powdered milk (43.3 percent). The reason for powdered milk is more durable so it is more economical. Aseptic Processing of a solution to the problem of resistance to milk.
Milk is one of the most important food in adequate nutritional needs of children, especially for growth. Milk is known as one of nutritious food. No wonder if the microbes were like him. And when it's controlled by microbes, milk becomes easily damaged.
So many "enemy" that attacked the milk from the farm to the consumer, namely vegetative cells, spores, pathogens (bad bacteria), yeast (yeast), molds, and viruses. Critical points or issues that arise, including the cleanliness of livestock (feed / cow health, milk quality), transport conditions, processing conditions, quality of packaging (process, material handling), storage conditions, the condition of the distribution or display, at storage conditions households, and conditions when consumed.
In essence, microbes can not grow if the environment is not supportive. Microbes can also die if the environmental conditions created extreme.
"Environmental conditions of microbes that can be controlled, including temperature, acidity (pH), nutrient availability, water availability, and availability of oxygen. That's why, for example, yogurt is more durable than fresh milk because the acidity levels are controlled, such as milk powder, which is more durable because of its water content is reduced, "explained Purwiyatno Hariyadi of Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center on Media Seminar on Tetra Pak "Fresh Milk Just Me" at Hotel Mulia, Senayan, Jakarta, recently.
Some of the ways commonly used to prolong the freshness of food products, such as refrigeration, freezing, heating, drying, addition of acid, the addition of preservatives, set the atmosphere, irradiation, and others.
Heating (high temperature) has been used by humans in his life since man discovered fire, including to increase the age of dairy products. Milk bottles are contained in the container, and then sterilized (heated in a high milk) until it is ready distributed. Unfortunately, the heating process in this high temperature causes a change in taste, color, texture, flavor, and so forth.
"Heating at higher temperatures more effectively to kill microbes, but it can damage the quality and nutrition. In contrast, heating at lower temperatures, does not damage the quality and nutrition, but less effective for killing microbes, "he added.
Therefore, affirmed Purwiyatno, the technology required to reach high temperatures and also declined faster than traditional sterilization processes. UHT sterilization technology is (Ultra High Temperature) with aseptic processing. Aseptic processing and packaging is heating the milk separately, then filled into packs of milk. Filling of sterile products in sterile packaging, made in a sterile environment, then the result, in the packaging of sterile products.
In addition to effectively kill microbes, UHT sterilization by aseptic processing also ensures the nutritional value of food products. And after than, the level of damage after UHT sterilization process is smaller than usual sterilization (heating in the bottle).
And after sterilization is done well, were exposed Purwiyatno further, there are three conditions that must be met in order to maintain product freshness, ie sufficient heat treatment, packaging and pengkeliman (sealing) packaging in hermetic (sealed), and with good packaging handling with ensuring the integrity and closing the connection is maintained before, during, and after heating.
"It is important to control the temperature and time. But not enough because the conditions must also be considered thereafter. If that had been sterilized milk was left open, then the microbes come again. Here the importance of packaging. Packaging with a sealed container to prevent re-contamination. After that, all the packaging does not leak, the microbes will not grow, the milk will still be preserved, "he said.
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