Susu Pasteurisasi

dan Sterilisasi
Oleh:
Dr.agr. Muhammad Cahyadi, S.Pt., M.Biotech

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 TREE MILK
churning

separation Standardization
Homogenization
clarification
MILK Pasteurization
•Fats
•Proteins -UHT condensing
•lactose

drying
Future ?

renneting

Precipitation
(after separation) fractionation

Packaging
Pasteurisasi dan Sterilisasi
susu &
produknya

Microbiological patogen
hazards
•kerusakan susu
•infeksi & keracunan
heat treatment pangan

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Tujuan pemanasan susu
• Public Health Aspect – agar susu dan produk susu aman untuk
dikonsumsi dan dari semua bakteri yang membahayakan
(pathogens)

• Keeping Quality Aspect – untuk meningkatkan kualitas

penyimpanan susu dan produk susu . Pasteurisasi dapat merusak
beberapa enzim dan bakteri perusak. Shelf life : 7, 10, 14 atau lebih
dari 16 hari.

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Perlakuan panas berdasarkan suhu
• Termisasi
▪ pemanasan dengan suhu relatif rendah
▪ 62-63oC; 15-20 menit
▪ untuk membunuh mikrobia psikrofilik penghasil enzim lipase
dan protease
• Pasteurisasi
• LTLT 63-66oC ; 30 menit
• HTST 72oC ; 15 menit
• untuk mumbunuh mikrobia patogen
• Sterilisasi
• 115oC ; 20-40 detik
• untuk membunuh semua mikrobia dan spora
• self-life produk lama
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Pasteurisasi dan Ultra High Temperature (UHT)
Pasteurisasi
• The heating of every particle of milk or milk
product to a specific temperature for a
specified period of time without allowing
recontamination of that milk or milk product
during the heat treatment process.
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Ultra High Temperature (UHT)
• Ultra High Temperature (UHT) pasteurization,
raises the temperature of milk to over 200° F
for a few seconds, followed by rapid cooling.
• UHT-pasteurized milk that is packaged
aseptically results in a "shelf stable“ product
that does not require refrigeration until
opened.
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HTST Pasteurization
• The term is an abbreviation
of high temperature- short-
time. The HTST process for
milk involves heating it to
72-75°C with a holding time
of 15-20 seconds before it is
cooled.
• Depending upon the quality
of the raw milk and the
degree of refrigeration, the
shelf life may be from 2 days
to 16 days
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Ultra Pasteurization
• Ultra pasteurization is a
process to increase the shelf
life beyond what is
traditionally expected.
Heating milk to 125-138°C for
2 - 4 seconds and cooling it to
below 7°C is the basis for the
longer shelf life.
• However, the product is not
sterile and will eventually
spoil.
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Ultra High Temperature
“perlakuan panas seperti sterilisasi mempunyai efek
merugikan terhadap kualitas susu”

➢efektersebut dapat dikurangi

dengan sterilisasi suhu tinggi dan
waktunya singkat ‘UHT’

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UHT Treatment..
• In this method, milk is exposed to a brief, intense heating, normally to temperatures in
the range 135-140 °C but for a very short time, a second or less. The treatment kills all
microorganisms that would otherwise spoil the product.
• The process depends upon a fairly complicated sterilizer/aseptic filling design.
• The two stages of effective heat sterilization followed by aseptic filling represent an
integral system.
• Frequently the packaging material for UHT milk is cardboard which must be chemically
sterilized prior to the filling operation.

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Pasteurization Regulations

• Milk:
• 63° C for not less than 30 min.,
• 72° C for not less than 16 sec.,
• Destruction of pathogens and the enzyme phosphatase (tests negative for alkaline
phosphatase)
• Frozen dairy dessert mix (ice cream or ice milk, egg nog):
• at least 69° C for not less than 30 min;
• at least 80° C for not less than 25 sec;
• other time temperature combinations must be approved (e.g. 83° C/16 sec).

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 Pasteurization Regulations

• Milk based products- with 10%

milk fat or higher, or added
sugar (cream, chocolate milk,
etc)
• 66°C ; 30 min, 75°C ; 16 sec

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Methods of Pasteurization

• Batch method

• Continuous Method

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Batch Pasteurization
• The batch method uses a vat pasteurizer which consists of a jacketed
vat surrounded by either circulating water, steam or heating coils of
water or steam.
• In the vat the milk is heated and held throughout the holding period
while being agitated. The milk may be cooled in the vat or removed
hot after the holding time is completed for every particle

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Continuous pasteurization
• Continuous process method has several advantages over the vat method, the most important
being time and energy saving.
• For most continuous processing, a high temperature short time (HTST) pasteurizer is used. The
heat treatment is accomplished using a plate heat exchanger.
• This piece of equipment consists of a stack of corrugated stainless steel plates clamped together
in a frame. There are several flow patterns that can be used. Gaskets are used to define the
boundaries of the channels and to preventleakage. The heating medium can be vacuum steam or
hot water.

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HTST Milk Flow Overview
Cold raw milk at 4° C → regenerator section of pasteurizer
(approximately 57°C-68°C) → timing pump → plates heat (at
least 72° C) → holding tube (at least 16 sec) → indicating
thermometer and a recorder-controller → flow diversion device
(FDD) → back to the raw milk constant level tank → cooled to
approximately 32°C-9°C → cooled to 4° C or below → vacuum
breaker → a storage tank filler for packaging.

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HTST Milk Flow Overview

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Basic Component Equipment of HTST Pasteurizer
• Balance Tank • Flow Diversion Device (FDD)
• Regenerator • Vacuum Breaker
• Timing pump • Auxiliary Equipment
• Holding tube • Booster Pump
• Homogenizer
• Indicating thermometer • Magnetic flow meter and
• Recorder-controller (STLR) centrifugal pump arrangements

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Thermobakteriologi
• Pemanasan susu pada suhu lethal yang konstan → konsentrasi
(jumlah sel/ml) berkurang secara eksponensial terhadap waktu
• formula:

Dø = DR x 10 (ø – øR) / z
• Ket:
• Dø = waktu reduksi desimal pada suhu ø
• DR = waktu reduksi desimal pada suhu R

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Contoh
• Soal:
Waktu reduksi desimal dari bakteri patogen
Mycobacterium tuberculosis pada suhu 65.5°C (D65.5)
= 15 detik dan nilai z adalah 5°C. Berapa waktu
reduksi desimal pada suhu 72.2°C?
• Jawab
Dø = DR x 10 (ø – øR) / z
D72.2 = 15 x 10 (65.5 – 72.2) / 5
= 15 x 10 –1.34
= 0.7 detik

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Tabel 1. Perbandingan ketahanan panas berbagai mikrobia pada produk
pangan pasteurisasi

Jenis mikrobia D65,5 Z

(detik) (oC)
Mikrobia patogen dan penghasil toksin
•Mycobacterium tuberculosis 12 –18 5
•Brucella spp. 6 – 12 5
•Coxiella burnetti 30 – 36 5
•Salmonella spp 1.2 – 15 5
•Staphylococcus aureus 12 – 120 5,5
•Streptococcus pyogenes 12 – 120 5,5
Mikrobia pembusuk
•bakteri yang tidak berspora, yeast 30 - 180 5,5
dan kapang
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Terima kasih
Wassalamu’alaikum Wr. Wb.

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