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Natural Sciences and Technology. Illustration source: PEXELS/Anthony
Fresh milk is a food ingredient that comes from healthy and clean cow udders. Fresh milk is obtained from cows that are milked properly and contains natural ingredients that are not reduced or added to anything. Milk has high nutritional content such as protein, vitamins, essential fatty acids and minerals. However, even though milk has a variety of high nutritional values, milk is a good medium for the growth of various types of microorganisms. Milk is a good place for growth for bacteria and a means for the spread of bacteria that endanger human health (Wiranti, et al. 2022).
Damage to milk is a condition when milk undergoes changes that result in damage to the milk. The activity of microorganisms in milk can cause the milk to become contaminated and damage the milk. Milk spoilage can also occur as a result of improper storage and incorrect handling and processing. The storage age of milk can also affect the quality of the milk. The impact of spoilage of milk is a change in taste and aroma as well as a decrease in nutrition, which is potentially dangerous for health. Because milk is a perishable food ingredient, good handling, processing and storage of milk is required (Maharani, et al. 2020). The purpose and benefit of this writing is to find out the characteristics of damage to milk and how to properly handle, process and store milk.
One of the damages to milk is microbiological damage. Microbiological damage to milk can occur due to bacterial contamination and incorrect processing. Milk that has been milked from a healthy cow usually contains few bacteria. Microorganisms that are often found in cow’s milk are Streptococcus and E. coli. One form of microbiological damage is acidification and clumping of milk. This occurs due to the fermentation of lactose into lactic acid. If the pH of the milk drops, the casein in the milk coagulates and causes the whey to release. This usually occurs in raw milk that is stored at room temperature.
As a result of acidification of milk, the milk will have a sour taste and changes in the aroma and color of the milk. If the milk has a sour smell and has changed color and there are lumps or the texture of the milk is unusual, then you can be sure that the milk has been spoiled. Signs of milk spoilage are a change in the taste of the milk to sour, the growth of acid-forming bacteria such as lactic acid bacteria and E. coli bacteria, and milk clumping caused by the breakdown of milk proteins by protein-breaking bacteria (Rorong and Wilar 2020).
The causes of milk spoilage can occur due to bacterial contamination, improper storage, wrong processing, and the age of the milk. Damage to milk that occurs due to bacterial contamination can cause the milk to turn sour and clots occur. Bacterial contamination of milk can occur due to lack of cleanliness and sanitation in milking equipment, storage containers and the surrounding environment. Bacteria that often cause damage to milk include Clostridium, Serratia, Lactobacillus, and lactic acid bacteria. Good sanitation of the milking equipment is needed to minimize the number of bacteria in the milk.
Improper storage can also cause damage to milk. Milk that is stored at a temperature that is too high or too low can cause the quality of the milk to be reduced to the point of being damaged. Milk that is stored at room temperature for too long can also result in unpleasant changes in taste and aroma. If milk is stored in a container that is not clean and not tightly closed, contamination of the milk will occur. Proper storage of milk is necessary to prevent contamination of the milk which causes damage.
Incorrect processing of post-harvest milk is also one of the causes of milk damage. Milk that is processed by heating the milk for too long at a temperature that is too high causes damage to the milk. The use of inappropriate chemicals in milk processing and the use of processing techniques that do not meet food safety standards causes a decrease in the nutritional quality of milk and causes damage and is potentially dangerous to human health.
Apart from incorrect storage and processing, storing milk for too long can also cause changes in the taste, aroma and texture of the milk. Milk that has been stored for a long time causes a decrease in the quality of the nutrients contained in the milk and is potentially dangerous to health and increases the risk of bacterial infection. It is necessary to check the expiration date on packaged milk before consuming it.
Damage to milk can be prevented by proper handling, one of which is storing milk at the right temperature. Milk stored at too high a temperature can cause damage to the milk, while milk stored too low can cause the milk to freeze. To keep the milk fresh and of good quality, store the milk in the refrigerator and avoid opening the refrigerator lid too often because changes in the milk can also affect the quality of the milk.
Using a clean container to store milk after milking can also prevent damage to the milk. The container must be clean and tightly closed to store milk. Milk is a food ingredient that is susceptible to contamination by air, dirt or bacteria in the surroundings. Milk safety will be maintained if we store milk in a clean and tightly closed place. Proper processing can also help prevent milk spoilage from occurring and help extend the shelf life of milk. Processing milk by pasteurization is one way to extend the storage period of milk and eliminate microorganisms that may be in the milk. Appropriate procedures and good quality control are needed in the process of handling and processing milk through to the marketing process and reaching consumers.
It is important for us to know the signs of milk spoilage, including an unpleasant odor, color change, changed texture, and a sour taste. Please note that proper handling, processing and storage can prevent damage to milk. If there are signs of damage to the milk, what must be done is to throw away the damaged milk and clean the container well. For this reason, it is recommended to implement a handling process to prevent milk damage in accordance with the writing above. Starting from the storage and processing process to the distribution process and finally arriving in the hands of consumers in good condition.
2023-12-11 17:20:22
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