Slide_ Pengetahuan Hasil Ternak (Susu)

8/19/2019 Slide_ Pengetahuan Hasil Ternak (Susu)

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Pengetahuan Hasil Ternak:

SUSUby A.N. Al-Baarri, SPt., MP., Ph.D


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General Descripti n ! Milks

" Milk is an e#ulsi n r c ll i$ ! butter!at gl bules%ithin a %ater-base$ !lui$

" Milks c ntain the nutrients re&uire$ ! r the gr %th an$$e'el p#ent ! the ne nate.

" All #ilks c ntain pr teins, !ats $esigne$ t be easily$igeste$, # st ha'e lact se, #inerals, 'ita#ins.

" Milk c #p nents are rganise$ as ! ll %s:" lipi$s (in e#ulsi!ie$ gl bules c ate$ %ith a

#e#brane)" pr teins (in c ll i$al $ispersi n as #icelles)" #inerals an$ all lact se (in true s luti n)

(*ensen et al., + +).


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Pr i#ate #p siti n (/T0)! B 'ine, Hu#an, G at, an$ Sheep Milk

#psitin

B'ine

Hu#an

Gat

Sheep

Pr tein

1.2

+.3

4. 5.5

asein

4.1

3.2

4.5

2.6

7at 1.81.9

2.5

8.2

Ash 3.

8

3.

4

3.

9

+.

3


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Butter-!at-#ilkach !at gl bule is surr un$e$ by a #e#brane c nsisting !

ph sph lipi$s an$ pr teins; these e#ulsi!iers keep thein$i'i$ual gl bules !r # < ining t gether int n ticeable grains

! butter!at an$ als pr tect the gl bules !r # the !at-$igesting acti'ity ! en=y#es ! un$ in the !lui$ p rti n ! the

#ilk. >n unh # geni=e$ c %?s #ilk, the !at gl bules a'erageab ut ! ur #icr #eters acr ss.

The !at-s luble 'ita#ins A, D, ,

an$ @ are ! un$ %ithin the #ilk!at p rti n ! the #ilk.


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Pr teinThe largest : casein protein #icelles: aggregates ! se'eral

th usan$ pr tein # lecules, b n$e$ %ith the help !nan #eter-scale particles ! calciu# ph sphate. it #akes upar un$ 930 ! the pr tein in #ilk.

Kappa-casein # lecules: it ha'e a negati'e electrical chargean$ there! re repel each ther, keeping the #icelles separate$un$er n r#al c n$iti ns an$ in a stable c ll i$al suspensi n inthe %ater-base$ surr un$ing !lui$.

ther pr tein are #uch # re %ater-s luble an$ $ n t ! r#larger structures. Because these pr teins re#ain suspen$e$ inthe %hey le!t behin$ %hen the caseins c agulate int cur$s,they are c llecti'ely kn %n as whey proteins . /hey pr teins

#ake up appr i#ately 430 ! the pr tein in #ilk. act gl bulinis the # st c ## n %he r tein b a lar e #ar in.


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arb hy$rate

>n n nru#inants, gluc se is abs rbe$ thr ugh the intestine an$is the #a< r s urce ! #etab lic energy an$ sh rt carb nchains.

>n ru#inants, !er#entati n ! $ietary carb hy$rate in the ru#enresults in ! r#ati n ! ' latile !atty aci$s (C7A?s): specially,acetate, pr pi nate, an$ butyrate.


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Cita#inCita#ins help the b $y use carb hy$rates, pr tein, an$ !at.

Milk c ntains the %ater s luble 'ita#ins thia#in ('ita#in B+),rib !la'in ('ita#in B4), niacin ('ita#in B1), pant thenic aci$('ita#in B5), 'ita#in B6 (pyri$ ine), 'ita#in B+4 (c bala#in),'ita#in , an$ ! late.

Milk c ntains the !at s luble 'ita#ins A, D, , an$ @. Thec ntent le'el ! !at s luble 'ita#ins in $airy pr $ucts $epen$s

n the !at c ntent ! the pr $uct.


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MineralMinerals ha'e #any r les in the b $y inclu$ing en=y#e

!uncti ns, b ne ! r#ati n, %ater balance #aintenance, an$ygen transp rt

Milk is a g $ s urce ! calciu#, #agnesiu#, ph sph rus,

p tassiu#, seleniu#, an$ =inc. Many #inerals in #ilk areass ciate$ t gether in the ! r# ! salts, such as calciu#ph sphate.

>n #ilk appr i#ately 680 ! the calciu#, 150 ! the#agnesiu#, an$ 220 ! the ph sphate are salts b un$ %ithinthe casein #icelle an$ the re#ain$er are s luble in the seru#phase.

Milk c ntains s#all a# unts ! c pper, ir n, #anganese, an$s $iu#.


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se!ul links:

" http:EEclasses.ansci.illin is.e$uEansc219Ein$e .ht#l" http:EEen.%ikipe$ia. rgE%ikiEMilk" http:EE$l.$r pb .c #EuE831643EMilk043 #p siti n.p$! " http:EE%%%.! $science.u guelph.caE$eic nEcasein.ht#l

" http:EE%%%.#ilk!acts.in! EMilk043 #p siti nE'ita#ins#inerals.ht#


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Milk Pr cessing in >llustrati n


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Milk Pr cessing in Diagra#


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Milk sel! li!e : Sens ry Test


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Milk sel! li!e: St rage Te#perature


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St rage Te#p. n Milk n=y#e

a F 45b F +3c F -43Cited from Al-Baarri et al. (2011)

http://scialert.net/abstract/?doi=ijds.2011.72.78http://scialert.net/abstract/?doi=ijds.2011.72.78


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Milk uality ss" Cita#in A an$ D l se in 4 years (230 l ss in +,5 year)" Su$$en l ss ! 'ita#in A an$ D %hen it keeps un$er light" 7at brings t the rapi$ l ss ! #ilk &uality" 7at-Ie# 'e$ P %$er Milk FJ 2 year " n$ense$ Milk FJ 6 # nths

" heese FJ 4 years" Butter FJ + year

De!ense Agents:act !errinys =y#e

>##un gl bulinNisin

act per i$aseipi$s


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!! 7la' r in Milk P %$er


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Ie!erences

" http:EE%%%.!ree nlineresearchpapers.c #Eshel!-li!e- !-#ilk" http:EEciteseer .ist.psu.e$uE'ie%$ cE$ %nl a$K

$ iF+3.+.+.42.2455LrepFrep+LtypeFp$! " https:EE%%%.usae#ergencysupply.c #Ein! r#ati n centerE!

$ st rage !a&Est ring $ry #ilk.ht#" http:EEe tensi n.usu.e$uE! $st rageEht#E$rie$-#ilkE" https:EE%%%.usae#ergencysupply.c #Ein! r#ati n centerE!

$ st rage !a&Ecanne$ #ilk types.ht#

" http:EE%%%.y utube.c #E%atchK'Fu8/>e+ / T


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7i'e #a< r para#eters are r utinelychecke$ by regulat ry agencies ! r&uality ra% #ilk pr $ucti n

" Nutriti nal c nstituents in #ilk." S #atic cell c unts as relate$ t #astitis." Bacteria c unts as relate$ t sanitary

practices." A$ulterati n an$ pestici$e resi$ue c ntents." 7la' r, taste, appearance an$ te#perature.


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uality ! Ia% Milk teste$ by >n$i'i$ualDairy Pr cessing Plants

" Stan$ar$ plate c unt (SP )" Direct #icr sc pic c unt (DM )" 7ree=ing p int $eter#inati n ( ry sc pe)" Presence ! inhibit ry substances (antibi tic screening test)" Sens ry e'aluati n" Preli#inary incubati n (P>) SP" Direct #icr sc pic s #atic cell c unt (DMS )" Aci$ $egree 'alue (ADC)

" ab rat ry pasteuri=ati n c unt ( P )" Ther# $uric sp re c unt" 7at c ntent" T tal s li$s c ntent (can als inclu$e pr tein c ntent)" Se$i#ent test


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Gra$e a ra% #ilk ! r pasteuri=ati nTe#perature:

le$ t 25 7 (8 ) r less %ithin t% h urs a!ter #ilking,pr 'i$e$ that the blen$ te#perature a!ter the !irst an$subse&uent #ilkings $ es n t e cee$ 53 7 (+3 ).

Bacterial li#its:>n$i'i$ual pr $ucer #ilk n t t e cee$ +33,333 per #l pri r tc ##ingling %ith ther pr $ucer #ilk. N t t e cee$ 133,333per #l as c ##ingle$ #ilk pri r t pasteuri=ati n.

Antibi tics:N $etectable = ne.

S #atic cell c unt:N t t e cee$ +,533,333 per #l


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Gra$e A pasteuri=e$ #ilk an$#ilk pr $uctsTe#perature:

le$ t 25 7 (8 ) r less an$ #aintaine$ thereat.

Bacterial li#its:43,333 per #l

li! r#:N t t e cee$ +3 per #l.

Ph sphatase:ess than + #icr gra# per #l

Antibi tics:N $etectable = ne


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