DETERMINATION OF MILK QUALITY THROUGH METHYLEN BLUE REDUCTION ASSAY

DETERMINATION OF MILK QUALITY THROUGH METHYLEN BLUE REDUCTION ASSAY

Mafruhatun N., Niken Candra B., Tria Irma M., Turhadi

Biology Department, Faculty of Mathematics and Natural Science, Brawijaya University

ABSTRACT

Milk is one food that comes from animals that have a high nutrient content such as proteins, fats, minerals and some vitamins. Naturally, milk containing microorganisms is less than 5 x 10³ per ml when milked in the right way and come from healthy cows. The sample used in this lab include fresh milk given four different treatments, the treatments was by refrigerated at 5 °C , incubation at room temperature (28 °C), pasteurization (28 °C for 15 min), and no treatment (fresh milk). The aim of this practice is to determine the effect of various treatments such as refrigeration and pasteurization of the milk quality, as well as to determine the quality of milk by methylene blue reduction test. The results showed that most good quality milk is pasteurized milk with indicators of methylene blue reduction time is 20 hours 30 minutes and 15 hours followed by treatment of 5 °C cooling in the refrigerator, fresh milk , and room temperature ( 28 °C) . It can be concluded that the processing of the milk affects the quality of milk .

Keywords : Methylene blue , Pasteurization , Refrigeration , Milk