| dc.description.abstract | Fresh cow milk had many nutrients for the human body. However, thermal processing to the cow’s milk can damage the nutritional content. For that it should be done further research of non-thermal process to cow's milk to reduce the nutritional damage. Non-thermal process which was being developed is HPEF method. However, this method did not develop yet on industries due to high production cost and energy consumption. This study applied low-voltage electric field on the process of fresh cow's milk pasteurization. Application of electric field had been conducted to assess the changing of the quality of fresh cow's milk. The magnitude of the electric field used was 10 V / mm and 25 V / mm with frequency variation of 100, 300, and 500 kHz. Duration of electric field treatment performed for 1 hour, 3 hours, and 5 hours. Application of electric field was done by using a set of generators produced an electric field. To test the effectiveness of the electric field application did by pH, protein content, fat content, and electricity characteristics testing from cow's milk. pH value measured with pH meter, protein levels measured with formol titration method, and the fat content measured with Gerber method, and for electrical characteristics measured by LCR meter. Result shown, electric field application can inhibit bacteria growth on fresh cow's milk which was stored in temperature room. Electric field application 25 V/mm with 300 kHz frequency for an hour inhibited bacterial growth around 77%. Electric field effect to the milk quality parameters did not show significant changing to pH level, protein content, and fat content. Cow's milk electrical characteristics such as conductance spectrum, and capacitance spectrum increased after electric field treated. | id |
