Report

Identification of Bacteria in “REAL GOOD Sereal Coklat” UHT Milk

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MIlk is considered as one of the most nutritious drinks produced by mammals. However, milk is also
perishable due to its nature. In the milk industry, heat treatment, such as Ultra HIgh Temperature
(UHT) is commonly applied to extend the shelf life of the milk and inactivate unwanted
microorganisms and undesirable enzymes. UHT treatment sterilizes the milk from the presence of
vegetative cells and spores of bacteria. However, the presence of bacteria in sterilized products still
has a chance to occur, which is indicated by pH drop. This study focuses on the identification of
bacteria genus in the milk indicated by pH drop from 6-7 until 5.25-5.28 through biochemical tests
(gram staining, catalase and oxidase test) and media selection were used to support the
identification. There are also 4 factors of the possibility in bacteria survival in the milk processing,
such as heat resistance bacteria, chemical resistance bacteria, spore-forming bacteria, and biofilm
formation. A finding of bacterial growth in 4 of 15 samples results in 3 suspected bacteria, which
consist of Acinetobacter, Staphylococcus, and Bacillus genus. Some of the limitations in this study
include lack of proper replication and limited material and equipment. There are several applicable
improvements in keeping the milk quality, such as analyzing the flush water in the cleaning process,
the use of ATP sensor, UV radiation, and natural antimicrobial to the milk.

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Availability

Detail Information

Series Title

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Call Number

EP FT026

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Identification
Quality control
UHT milk
bacteria
contamination

Specific Detail Info

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Statement of Responsibility

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Other version/related

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