Kualitas Mikrobiologis Susu Sebelum dan Sesudah Pasteurisasi

Abstract

The aim of this study was to observe the total number of bacteria, Staphylococcus aureus and coliform in pasteurized and unpasteurized milk, which used as the raw material of cheese in the milk processing industry. Samples were taken every week for five consecutive weeks. Examination were done with plate count method (pour plate method) and MPN method for coliform. The highest average number of total bacterial and Staphylococcus aureus were found in separation milk (16 688 000 cfu/ml and 42 943 cfu/ml) and the highest average number of coliform was found in mix fat milk (2 481 800 cfu/ml). The total amount of bacteria in pasteurized milk was 19 579 cfu/ml, whereas Staphylococcus aureus was 37 cfu/ml and coliform was 68 MPN/ml. Compared to Indonesia National Standard of the maximum limit of microbial contamination (SNI 01-6366-2000), only the total amount of bacteria in pasteurized milk that meet the regulation. The percentage decrease of total bacteria, Staphylococcus aureus and coliform after pasteurization were 99.82%, 99.73% and 99.99%. Results obtained that pasteurization is the effective method in reducing the number of bacteria.