Treated cow milk quality analysis in high-temperature short time (HTST) thermal treatment using f-value and methylene blue reduction test (MBRT)

Mohd Tarmizan Ibrahim, . and Siti Nur Aqeela ‘Illiyin Ahmad Thania, . Treated cow milk quality analysis in high-temperature short time (HTST) thermal treatment using f-value and methylene blue reduction test (MBRT). pp. 124-132. ISSN 2180-1983

This study was conducted to evaluate raw and pasteurized cow milk regarding physical properties microbiological quality and lethality value of Mycobacterium Paratuberculosis (MAP) at different temperature and time combinations of the pasteurization process.Cow milk samples were pasteurized at high-temperature (70C 75C and 81C) and short-time (15s and 25s)high temperature and short time (HTST)combinations. Raw and pasteurized (HTST) cow milk was analyzed while commercialcow milk that undergo proses(HTST) was used as control. High-temperature short time (HTST)pasteurization showed a significant effect on the colour of raw and pasteurized cow milk (p0.05) at every temperature. In addition cow milk also indicated an increase in lightness and yellowness after HTST pasteurization.The microbiological quality of raw pasteurized and commercial cow milk is evaluated using the Methylene Blue Reduction (MBRT) test a common rapid simple and in expensive method for microbiological quality evaluation.The MBRT on raw milk samples revealed that it was of poor quality. On the other hand all pasteurized samples were good quality and the commercial sample was excellent. Based on the evaluated F-values themost suitable temperature and time combinationsin this study was70C and 25s.

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Abstract

This study was conducted to evaluate raw and pasteurized cow milk regarding physical properties microbiological quality and lethality value of Mycobacterium Paratuberculosis (MAP) at different temperature and time combinations of the pasteurization process.Cow milk samples were pasteurized at high-temperature (70C 75C and 81C) and short-time (15s and 25s)high temperature and short time (HTST)combinations. Raw and pasteurized (HTST) cow milk was analyzed while commercialcow milk that undergo proses(HTST) was used as control. High-temperature short time (HTST)pasteurization showed a significant effect on the colour of raw and pasteurized cow milk (p0.05) at every temperature. In addition cow milk also indicated an increase in lightness and yellowness after HTST pasteurization.The microbiological quality of raw pasteurized and commercial cow milk is evaluated using the Methylene Blue Reduction (MBRT) test a common rapid simple and in expensive method for microbiological quality evaluation.The MBRT on raw milk samples revealed that it was of poor quality. On the other hand all pasteurized samples were good quality and the commercial sample was excellent. Based on the evaluated F-values themost suitable temperature and time combinationsin this study was70C and 25s.

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Item Type:	Article
AGROVOC Term:	Cow milk
AGROVOC Term:	Pasteurized milk
AGROVOC Term:	Food processing
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Physical properties
AGROVOC Term:	Thermal treatment
AGROVOC Term:	Pasteurization
AGROVOC Term:	Time
AGROVOC Term:	High temperature
AGROVOC Term:	Colour
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10098

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