22 Mar 2011 ... Susu segar yang kadar airnya dikurangi menggunakan pemanasan sekurang-
kurangnya 100 C. Susu kantal : Susu penuh kental manis ( ...
PENGOLAHAN SUSU Souvia Rahimah Jatinangor, 22 Maret 2011
Jurusan Teknologi Industri Pangan FTIP – Univesitas Padjadjaran
Produk-Produk Susu
Produk Susu
Produk Susu
Milk Product Tree
Penyebaran Produk Susu Dunia
SUSU KENTAL (CONDENSED MILK)
Condensed Milk The method of preserving milk by sterilising evaporated milk in sealed containers was developed at the beginning of the 1880s. Earlier, in about 1850, the method of preserving evaporated milk by the addition of sugar had been perfected by an American. The manufacture of condensed milk, using these two methods, has developed into a large-scale industry.
Susu Kental Susu segar yang kadar airnya dikurangi menggunakan pemanasan sekurangkurangnya 100 C. Susu kantal : Susu penuh kental manis (Sweetened 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 dalam kaleng tertutup pada suhu sekurang-kurangnya 100
SCSM: Lemaknya sudah dikurangi kemudian Dicampur sukrosa, kemudian dipekatkan di dalam kaleng tertutup pada suhu sekurang-kurangnya 100
UCWM : Susu evaporasi, lemak tidak kurang dari 7,8 % dan padatan 25,5 %
UCSM Susu evaporasi, lemak tidak kurang dari 0,1 % dan padatan 25,5 %
PENGOLAHAN SUSU KENTAL MANIS Menurut Codex (CODEX STAN 282-1971) : • SKM adalah produk susu yang diperoleh dengan cara mengurangi kadar air dengan penambahan gula, dan/atau melalui cara lain yang dapat menghasilkan produk yang sama. • Penambahan lemak atau protein dapat dilakukan untuk menyesuaikan dengan standar yang berlaku tanpa mengganggu rasio 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 kadar air yang dikehendaki, kemudian diberi tambahan gula/sukrosa Perusahaan besar melakukan 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
Unsweetened CM Standarisasi
pemanasan
Evaporasi
Canning
Pendinginan
homogenisasi
Sterilisasi
Pendinginan
penyimpanan
Sweetened CM Standarisasi pemanasan Evaporasi dan Pendinginan kristalisasi Canning penyimpanan
dry
Gula Syrup
ESSENTIAL COMPOSITION AND QUALITY FACTORS Raw Material Milk 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 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 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 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/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)
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 Triphosphates 452 Polyphosphates 500 Sodium carbonates 501 Potassium carbonates
Emulsifier 322 Lecithins
Kontaminan Heavy metals The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.
Pesticide residues The 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 11969) the Code of Hygienic Practice for Milk and Milk 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 Sweetened Sweetened Sweetened
condensed condensed condensed condensed
milk skimmed milk partly skimmed milk high-fat milk
Tergantung pada komposisi, Sweetened condensed yang mengandung skimmed milk dapat disebut“sweetened condensed semiskimmed milk” bila kandungan lemak susunya 4.0–4.5% dan min padatannya 28%.
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%), protein (7-10%), Laktosa (10-14%), sakarosa ( 42-48%), bahan pengawet (negatif), logam berbahaya (negatif), bakteri (negatif).
Komposisi
Proses
Proses Pengolahan Pre-Treatment Susu harus memiliki kualitas yang baik sesuai dengan standar kualitas susu segar
Pre-Heating Pasteurisasi dengan suhu 90– 100o C, t 10 – 25 menit Pemanasan 100 – 120o C, t 2 – 3 menit
Standarisasi Mengatur rasio lemak dan MSNF, sesui dengan komposisi 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 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. 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 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 powder Aeration free Self pumping Can be used to discharge vessel Ultra Hygienic models available
Silverson Flashblend Ideal 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 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 atau kimiawi : Grittiness : berpasir Grown coloration
Pemeriksaan Kaleng SKM Superficial Inspection Keadaan umum kaleng : bocor, karat, dll
More Detailed Physical Inspection Pemeriksaan terhadap kaleng yang cembung 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) Bahan baku : susu segar, krim, skim, butter milk dan whey
Kualitas susu bubuk Daya larut Warna Higroskopis Rasa Kadar lemak
Cara Pembuatan Susu Bubuk Spray Dryer Drum Dryer
Spray Dryer Susu dikentalkan dalam Vacuum pan T 82 – 99o C selama 15 – 30 menit setelah terlebih dahulu dihomogenisasi Susu kental disemprotkan dengan tekanan tinggi ke dalam ruangan pengering 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 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 bubuk Lactose glass dapat mengkristal Dikeringkan kembali Partikel membentuk agregat berpori sehingga mudah larut dalam air
