pH Degrees and Reductation Scores of Pasteurization Cow’s Milk in Different Time of Storaging

The aimed of this study was to determine the effect of storage time of pasteurized cow's milk in a the certain period of time on pH value and reductase score. A total of 4 liters of cow's milk as a cage samples purchased from UD. Atjeh Live stock Farm Lamnyong Darussalam was examined for pH value and reductase score after pasteurized and stored for 28 days at refrigerator temperature (2-4 C). The design used in this study was completely randomized design with five treatments and four replications. Group I was control group, group II, III, IV, and V were stored for 7, 14, 21, and 28 days, respectively. The results showed that pasteurized milk stored for 28 days showed a different pH values, but the difference in pH within SNI standard (P <0.05). Based on the reductase score, milk is able to keep for only 2 weeks, while in third and fourth week, the reductase score is not accepted by SNI standard with the value of 1. Key words: reductation score, pH degrees, pasteurization, milk