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Study on Physical Quality of Milk of Peranakan Ettawa Goat using Different Pasteurization Methods

Jurnal Ilmu dan Teknologi Peternakan · Vol. 4 No. 3 (2016) · pp. 130–134

DOI
10.20956/jitp.v4i3.1227
ISSN
2476-9444, 2086-6216
Published
2016-12-12
Publisher
Fakultas Peternakan, Universitas Hasanuddin, Makassar
Language
en

Abstract

Goat milk is a liquid medium having a very complete composition, but it can not last long when stored at room temperature. Milk stored at room temperature can be easily spoiled if it does not receive special treatment such as pasteurization. The purpose of this study was to obtain the right temperature and time in the processing of pasteurized milk. The experiment was carried out according to completely randomized design consisted of 3 treatments and 5 replications. The treatments of this research were the method of pasteurization, i.e. A1 = LTLT (Low Temperature Long Time, temperature of 65oC for 30 minutes) A2 = HTST (High Temperature Short Time, temperature of 75oC for 30 seconds) and A3 = Pasteurization UHT (temperature of 81oC for 30 minutes). The observed parameters were color, smell, taste, gravity weight, pH, acidity and the reductase score. The results of the study showed that different pasteurization methods had no significant effects (P>0.05) on the color, smell and taste of the goat milk, but significantly affected (P 0.05) on the reductase score of pasteurized goat milk.

Collaboration network of the authors

13 authors · 25 co-authorship links

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  • Universitas Sulawesi Barat
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
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Co-authorOrganisationJoint articles
Nur Saidah SaidUniversitas Sulawesi Barat1
Ratmawati MalakaAffiliation unknown1
Nur Saleh SaidAffiliation unknown1
Deka Uli FahrodiAffiliation unknown1
Fatma MaruddinAffiliation unknown1
Sri GustinaAffiliation unknown1
Hasbi HasbiAffiliation unknown1
Hendro SukocoAffiliation unknown1
Chairul Rusyd MahfudAffiliation unknown1
Isnani DartiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/peternakan/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Study on Physical Quality of Milk of Peranakan Ettawa Goat using Different Pasteurization Methods</dc:title>
	<dc:creator xml:lang="en">Sulmiyati, Sulmiyati</dc:creator>
	<dc:creator xml:lang="en">Ali, Najmah</dc:creator>
	<dc:creator xml:lang="en">Marsudi, Marsudi</dc:creator>
	<dc:description xml:lang="en">Goat milk is a liquid medium having a very complete composition, but it can not last long when stored at room temperature. Milk stored at room temperature can be easily spoiled if it does not receive special treatment such as pasteurization. The purpose of this study was to obtain the right temperature and time in the processing of pasteurized milk. The experiment was carried out according to  completely randomized design consisted of 3 treatments and 5 replications. The treatments of this research were the method of pasteurization , i.e. A1 = LTLT (Low Temperature Long Time, temperature of 65oC for 30 minutes) A2 = HTST (High Temperature Short Time, temperature of 75oC for 30 seconds) and A3 = Pasteurization UHT (temperature of 81oC for 30 minutes). The observed parameters were color, smell, taste, gravity weight, pH, acidity and the reductase score. The results of the study  showed that different pasteurization methods had no significant effects (P&amp;gt;0.05) on the color, smell and taste of the goat milk, but significantly affected  (P &amp;lt;0.05) gravity weight and lactic acid percentage. Similarly, the treatments did not have significant effects (P&amp;gt;0.05) on the reductase score of pasteurized goat milk.</dc:description>
	<dc:publisher xml:lang="en">Fakultas Peternakan, Universitas Hasanuddin, Makassar</dc:publisher>
	<dc:date>2016-12-12</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/peternakan/article/view/1227</dc:identifier>
	<dc:identifier>10.20956/jitp.v4i3.1227</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmu dan Teknologi Peternakan; Vol. 4 No. 3 (2016); 130-134</dc:source>
	<dc:source>2476-9444</dc:source>
	<dc:source>2086-6216</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/peternakan/article/view/1227/727</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Ilmu dan Teknologi Peternakan</dc:rights>
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