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Abstract
Supported by SPFS, Banjar sub-province has been successfully developing goat reproduction
and up to now the number of goats has reached about 360 which about 40% from the goat
population are categorized as dairy goat. SPFS and farmer groups in Banjar have started to
develop dairy goat breeding in the beginning of the year 2004 and now they can produce more
than 100 litters a day in total for the whole farmer groups.
It is evidenced that goat milk give something that cow’s milk doesn’t. Goat milk fat has much
higher concentration of so called medium chain fatty acids (MCT) which believe have uniquely
beneficial effects to various medical problems, disorders and diseases.
Before the goat milk can safely consumed by human, the pasteurization process is needed.
Basically, the pasteurization process uses heat to destroy harmful bacteria which also can
improve the milk keeping quality. For high volume of milk, pasteurization is usually done
mechanically using some advance technology. Milk production in Banjar is still categorized in
low-middle volume, so simple pasteurization or home pasteurization process is used which is
very easy, use simple equipment and can easily adopted by the local farmer.
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human consumption by destroying all bacteria that may be harmful to health (pathogens).
Moreover, pasteurization can also improve the keeping quality of milk and milk products
because it can destroy some undesirable enzymes and many spoilage bacteria.
For high volume of milk, pasteurization is usually done mechanically using some advance
technology. Milk production in Banjar is still categorized in low-middle volume, so simple
pasteurization or home pasteurization process is used which is very easy, use simple
equipment and can easily adopted by the local farmer. In addition, using home-pasteurization,
the milk will save to be consumed until 1 day by keeping the milk in the refrigerator and hold the
temperature at 40ºF (4-5ºC)
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2. Put the milk sample to the alcohol test tool (Figure 2).
3. See the result of alcohol testing. The good quality of milk resulted in no coagulation and
lump (Figure 3)
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according to the pasteurization regulation, the composition of the temperature and time
can be shown by the table below (Table 1)
6. Remove from the stove and cool it immediately (use electric fan) while stirring to 145ºF
(63ºC) (Figure 5)
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7. Put the milk in the refrigerator, cooled the milk and hold the temperature at 40ºF (4ºC)
until used.
8. Then, pour the milk on the plastic pack and sealed the plastic use the sealer (Figure 6
and 7).
9. Put the milk plastic pack in the refrigerator until it is ready to be sold.
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Moreover, goat milk provides 13% more calcium, 25% more Vit B-6, 47% more Vit A, 134%
more potassium and 350% more niacin than cow milk. Goat milk is higher in chloride, copper
and manganese and none of the controversial bovine growth hormone (BGH)
Moreover, they also have their own market covering some regions in Bojong Sari, Langen Sari,
Kujang Sari, Banjar Sari, Pataruman and Lakbok. Although they only use cheap and simple
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pasteurization, they have successfully received added value from one of the goat product which
can absorb more employment and automatically will generate more income for the farmer.
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• Sources Information :
o Dr. Ayi Kusmayadi, National Field Manager
o Tata Suparman, DST Coordinator SPFS Banjar
o Nanan Rohanan, SPFS Banjar
o Rachmati, SPFS Banjar
o Johan Purnama, Deputy NFM Indonesia on Farming System
o Farmer’s Group in Banjar (Srimurni, Sri Rahayu, Karya Sadar, Langen Sari)