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The purpose of this research was to examine the quality of pasteurized milk using batch microwave based on microbiology quality and to know  the best treatment on pasteurization. This research was carried out  at microbiology laboratory Faculty of Animal Husbandry, Brawijaya University. The materials used was fresh milk from Dau village corporation. The research methodology used was eperiment laboratory. The experiment was designed with Completely Randomized Block Designed. Data were analized by Analysis of Variance (ANOVA) and continued by Least Significant Difference (LSD) test. In this research used three treatment and four replication. The treatment were P1 (60-67°C, low, 16 minute), P2 (67-72°C, medium low, 6 minute), P3 (72-73°C, medium, 4 minute), and fresh milk as information view. Fresh milk test in order to determine the total bacterial before pasteurization. The result showed that total Salmonella and Escherichia coli are negative. Statistical analysis of data revealed that there are significant different (P≤0,01) on total bacteria Staphylococcus aureus and Enterococcus. Treatment P2 using power Med-low with 62-72°C within 6 minute showed the best treatment and effective way for reduced bacteria Salmonella, Escherichia coli, Staphylococcus aureus, and Enterococcus.

jurnal ilmu dan teknologi hasil ternak

The Effect of Combination Carrot Juice (Daucus carota L.) and Hunkwee Flour in Manufacturing Kefir Ice Cream on Physical and Chemical Quality of Kefir Ice Cream