PENGOLAHAN SUSU
Souvia Rahimah
Jatinangor, 26 Maret 2010
JurusanJurusan TeknologiTeknologi IndustriIndustri PanganPangan
FTIP FTIP –– UnivesitasUnivesitas PadjadjaranPadjadjaran
Jatinangor, 26 Maret 2010
Produk-Produk Susu
Produk Susu
Produk Susu
Milk Product Tree
Penyebaran Produk Susu Dunia
SUSU KENTAL
(CONDENSED MILK)
Susu Kental
Susu segar yang kadar airnya dikurangimenggunakan pemanasan sekurang-kurangnya 100 C.
Susu kantal :Susu penuh kental manis (Sweetened Condensed Whole Milk)Condensed Whole Milk)
Susu bawah kental manis (Sweetened Condensed Skim Milk)
Susu penuh kental tawar (Condensed Whole Milk)
Susu bawah kental tawar (Condensed Skim Milk)
Susu Kental
SCWM :
Dicampur sukrosa, kemudian dipekatkan di dalamkaleng tertutup pada suhu sekurang-kurangnya 100
SCSM:
Lemaknya sudah dikurangi kemudian Dicampursukrosa, kemudian dipekatkan di dalam kalengtertutup pada suhu sekurang-kurangnya 100tertutup pada suhu sekurang-kurangnya 100
UCWM :
Susu evaporasi, lemak tidak kurang dari 7,8 % danpadatan 25,5 %
UCSMSusu evaporasi, lemak tidak kurang dari 0,1 % danpadatan 25,5 %
PENGOLAHAN SUSU KENTAL MANIS
Menurut Codex (CODEX STAN 282-1971) :
• SKM adalah produk susu yang diperolehdengan cara mengurangi kadar air denganpenambahan gula, dan/atau melalui caralain yang dapat menghasilkan produk yang sama.sama.
• Penambahan lemak atau protein dapatdilakukan untuk menyesuaikan denganstandar yang berlaku tanpa mengganggurasio alami whey protein dengan casein.
• Produk akhir mengndung minimal 8 % lemak susu, sekitar 45 % gula dan 28 % padatan
Pengolahan SKM
Prinsip Pengolahan SKM :Menguapkan sebagian air sampai kadarair yang dikehendaki, kemudian diberitambahan gula/sukrosa
Perusahaan besar melakukanpenguapan pada T 570 C, P < 1 atm (60 –penguapan pada T 570 C, P < 1 atm (60 –62,5 mm Hg) menggunakan Vacuum Pan
Sebelumnya di pasteurisasi pada T 650 C selama 30 menit atau T 750 C selama 15 menit
Standar di Beberapa Negara
ESSENTIAL COMPOSITION AND
QUALITY FACTORS
Raw MaterialMilk and milk powder*, cream and cream powders*, milkfat products*.
The following milk products are allowed for protein adjustment purposes:
milk retentate : the product obtained by milk retentate : the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk;
milk permeate : the product obtained by removing milk proteins and milkfat from milk partly skimmed milk, or skimmed milk by ultrafiltration; and
lactose
Permitted ingredients
Potable water
Sugar
Sodium chloride
In this product, sugar is generally
considered to be sucrose, but a considered to be sucrose, but a
combination of sucrose with other sugars,
consistent with Good Manufacturing
Practice, may be used.
Komposisi :
Sweetened condensed milk
Minimum milkfat 8% m/m
Minimum milk solids** 28% m/m
Minimum milk protein in milk solids-not-fat**
34% m/m
Sweetened condensed skimmed milkSweetened condensed skimmed milk
Maximum milkfat 1% m/m
Minimum milk solids** 24% m/m
Minimum milk protein in milk solids-not-fat**
34% m/m
Sweetened condensed partly skimmed
milk
Milkfat More than 1% and less than 8% m/m
Minimum milk solids-not-fat** 20% m/m
Minimum milk solids** 24% m/m
Minimum milk protein in milk solids-not-fat**
34% m/m34% m/m
Sweetened condensed high-fat milk
Minimum milkfat 16% m/m
Minimum milk solids-not-fat** 14% m/m
Minimum milk protein in milk solids-not-fat**
34% m/m
FOOD ADDITIVES
Firming agents (2 g/kg bahan atau 3 g/kg in combination)
508 Potassium chloride
509 Calcium chloride
Stabilizers (2 g/kg bahan atau 3 g/kg in combination)combination)
331 Sodium citrates
332 Potassium citrates
333 Calcium citrates
Pengental (150 mg/kg bahan)
407 Carrageenan
Acidity regulators (2 g/kg bahan atau 3 g/kg in combination)
170 Calcium carbonates
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
450 Diphosphates
451 Triphosphates451 Triphosphates
452 Polyphosphates
500 Sodium carbonates
501 Potassium carbonates
Emulsifier322 Lecithins
Kontaminan
Heavy metalsThe products covered by this Standard shall comply with the maximum limits established by the Codex AlimentariusCommission.
Pesticide residuesPesticide residuesThe products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.
HYGIENE
Sesuai dengan peraturan yang diterapkan oleh :
Recommended International Code of Practice –General Principles of Food Hygiene (CAC/RCP 1-1969)
the Code of Hygienic Practice for Milk and Milk Products (CAC/RCP 57-2004) Products (CAC/RCP 57-2004)
other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
LABELLING
Nama Produk :Nama produk sebaiknya adalah :
Sweetened condensed milk
Sweetened condensed skimmed milk
Sweetened condensed partly skimmed milk
Sweetened condensed high-fat milkSweetened condensed high-fat milk
Tergantung pada komposisi, Sweetened condensed yang mengandung skimmed milk dapat disebut“sweetened condensed semi-skimmed milk” bila kandungan lemaksusunya 4.0–4.5% dan min padatannya28%.
Standar Nasional Indonesia
SNI 01-2971-1998
Syarat mutu susu kental manis : Air (20-30%), bahan kering (70-80%) abu (115-2,2%), lemak (8-10%), lemak (8-10%), protein (7-10%), Laktosa (10-14%), sakarosa ( 42-48%), bahan pengawet (negatif), logam berbahaya (negatif), bakteri (negatif).
Komposisi
Proses
Proses Pengolahan
Pre-TreatmentSusu harus memiliki kualitas yang baik sesuaidengan standar kualitas susu segar
Pre-HeatingPasteurisasi dengan suhu 90– 100o C, t 10 –Pasteurisasi dengan suhu 90– 100o C, t 10 –25 menit
Pemanasan 100 – 120o C, t 2 – 3 menit
StandarisasiMengatur rasio lemak dan MSNF, sesui dengankomposisi produk akhir yang diinginkan
Penambahan Gula
Konsentrasi gula yang ditambahkan tidak
kurang dari 63,5 % basis basah tapi tidak
lebih dari 64,5 %
Konsentrasi produk akhir : 60 – 80 %
padatan
Sebelum penambahan gula SusuSebelum penambahan gula Susu
dipanaskan terlebih dahulu hingga suhu
50 – 60o C. Setelah gula larut dilanjutkan
dengan pemanasan lanjutan.
Pemekatan
Pendinginan
Standarisasi
Packaging
Masalah dalam pengolahan SKM
Skim milk powder and full cream milk powder are very cohesive and difficult to wet out, making handling and controlled powder addition difficult.
The powders will form agglomerates when added to the liquid. Agitators do not produce sufficient shear to rapidly break these down.sufficient shear to rapidly break these down.
Dissolving high concentrations of sugar using agitators is a slow process.
High pressure homogenization may be required to ensure the product is agglomeratefreeand properly dispersed.
Alat Pengolahan SKM
High Shear Batch
Mixers
Suitable for
batches of up to
300 gallons
Can be used on Can be used on
mobile floor
stands
Can easily be
moved from
vessel to vessel
High Shear In-Line Mixers
Ideal for larger batches
Easily retro fitted to existing plant
Must be used in conjunction with an efficient in-tank agitator to wet out agitator to wet out powder
Aeration free
Self pumping
Can be used to discharge vessel
Ultra Hygienic models available
Silverson FlashblendIdeal for larger batches
Capable of rapidly incorporating very large volumes of milk powder
Sugar is then added straight into the vessel.
Recirculation through the In-Line mixer accelerates the dissolving process
Minimized aerationMinimized aeration
Minimized cleaning requirements
Controlled powder addition rate
Minimum operator input required
Optional hopper flow aids available
Kerusakan SKM
Kerusakan oleh bakteri :Gassy Fermentation
Bacterial Thickening
Buttons
Kerusakan akibat perubahan fisik atauKerusakan akibat perubahan fisik ataukimiawi :
Grittiness : berpasir
Grown coloration
Pemeriksaan Kaleng SKM
Superficial Inspection
Keadaan umum kaleng : bocor, karat, dll
More Detailed Physical Inspection
Pemeriksaan terhadap kaleng yang
cembungcembung
Basanya kaleng dibuka
SUSU BUBUK
(FULL CREAM AND SKIM MILK)
Pendahuluan
Pertama kali dibuat secara komersial
di Inggris 1855.
Dibuat dengan cara semprot (spray
process) atau pengeringan silinder
(drum process)(drum process)
Bahan baku : susu segar, krim, skim,
butter milk dan whey
Kualitas susu bubuk
Daya larut
Warna
Higroskopis
RasaRasa
Kadar lemak
Cara Pembuatan Susu Bubuk
Spray Dryer
Drum Dryer
Spray Dryer
Susu dikentalkan dalam Vacuum pan T 82 – 99o C selama 15 – 30 menitsetelah terlebih dahuludihomogenisasi
Susu kental disemprotkan denganSusu kental disemprotkan dengantekanan tinggi ke dalam ruanganpengering bersuhu 150 – 200o C selama 25 detik – 15 menit.
Bubuk susu keluar secara otomatis
Spray Dryer
Drum Dryer
Pindah panas secara tidak langsung
(konduksi)
Tipe Alat :
Pengering silinder atmosferik tunggal
Pengering silinder atmosferik gandaPengering silinder atmosferik ganda
Pengering silinder vakum tunggal
Pengering silinder vakum ganda
Drum dryer
Susu Bubuk Instan
Memiliki daya larut sangat baik (extremely good)
Prinsip pembuatannya :
Rewetting dari k.a. 3 % menjadi 6 % dengan cara
menghadapkan permukaan susu dengan
kondisi kelembaban yang tinggi sehingga :
terjadi aglomerasi partikel2 susu bubukterjadi aglomerasi partikel2 susu bubuk
Lactose glass dapat mengkristal
Dikeringkan kembali
Partikel membentuk agregat berpori sehingga
mudah larut dalam air
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