Testing of Commercial Milk Production Technology Using A Combination of High Temperature Short Time and Pulsed Electric Field

The development of milk processing technology has grown excessively, and it contains advantage and disadvantage. This study used mixed between PEF (Pulsed Electric Field) and High Temperature Short Time (HTST) to produce milk processed product which is effective and efficient in killing milk microorganism without changing its color, scent, and nutrient content of processed product, therefore producing commercial sterile milk product in accord with milk Indonesian National Standard (SNI). The method used was Milk Sterilization with HTST followed by PEF and PEF followed by HTST. Milk quality test result has already in accord with SNI, with protein content 4.3%, fat content 5.3%, dry ingredients without fat content 10.42%, Total Plate Count (TPC) is 7.8 x 105 cfu/ml. Based on HTST followed by PEF testing, fat content is 7.47% and protein content is 4.98%, while for fresh milk testing, fat content is 7.43% and protein content is 4.16%. TPC analysis result for method Sterilization HTST followed by PEF in 145°C for 5 second is 0 cfu/ml. PEF followed by HTST for 145°C for 5 second was 15 cfu/ml. The most approaching method accordance with Indonesian standard was sterilization combined with HTST followed by PEF with TPC result of 0 cfu/ml. Therefore, this study was expected to be helping community in processing milk using fast and appropriate method. Milk processed product should also have a good content, not contaminated by pathogen and in accord with SNI.