scholarly journals KESIAPAN PEMBERLAKUAN WAJIB SNI SUSU BUBUK DAN SNI SUSU KENTAL MANIS DI INDONESIA

2016 ◽  
Vol 17 (2) ◽  
pp. 157
Author(s):  
Biatna Dulbert Tampubolon ◽  
Utari Ayuningtyas ◽  
Ajun Tri Setyoko
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Development Program ◽  
Raw Milk ◽  
International Standards ◽  
National Standards ◽  
Conformity Assessment ◽  
Sweetened Condensed Milk ◽  
Condensed Milk ◽  
Powder Milk

<p>Abstrak<br />Produk susu bubuk dan susu kental manis merupakan produk turunan susu, yang banyak dikonsumsi khususnya balita. Kementerian Perindustrian berencana memberlakukan wajib SNI 01-2970-2006, Susu bubuk dan SNI 01-2971-1998, Susu kental manis dalam regulasi teknis pada tahun 2013-2014 untuk melindungi masyarakat dari masalah keamanan pangan dan kesehatan. Sedangkan tujuan dari penelitian ini adalah untuk menganalisa kesiapan pemberlakuan wajib SNI susu bubuk dan susu kental manis dari aspek ketersediaan standar, perdagangan produk (ekspor-impor), infrastruktur penilaian kesesuaian dan efisiensi produksi produk. Diperoleh hasil bahwa ketersediaan standar masih kurang, industri pengolahan susu baik susu bubuk dan susu kental manis masih besar ketergantungan terhadap bahan baku susu impor (perdagangan masih negatif) dan infrastruktur masih kurang memadai sehingga efisiensi masih rendah. Program pengembangan standar nasional untuk produk susu perlu ditingkatkan dan dilengkapi untuk meningkatkan kualitas produk olahan susu dengan mengadopsi dari standar internasional atau standar nasional negara lain dan harus mempertimbangkan kondisi dan kebutuhan masyarakat di Indonesia. Pengembangan lembaga penilaian kesesuaian perlu disesuaikan dengan arah kebijakan pemerintah diselaraskan dengan daerah pengembangan sentra susu dan industri dalam menunjang penerapan pemberlakuan wajib SNI susu bubuk dan susu kental manis di Indonesia.<br />Kata Kunci: susu bubuk, susu kental manis, Standar Nasional Indonesia (SNI).</p><p><br />Abstract<br />Powder Milk and condensed milk are derivative products, which are widely consume, especially by toddlers. Ministry of industry has plans to impose mandatory SNI 01-2970-2006, Powder Milk and SNI 01-2971-1998, Sweetened condensed milk in Technical Regulations 2013-2014 to protect the public from food safety and health issues. The purpose of this study is to analyze the readiness of implementation of mandatory SNI powder milk and condensed milk from availability of related standards, import-export trade, conformity assessment infrastructure and the efficiency of production. The results obtained indicate that the availability of related standards are deficient, dairy processing industries (for powder milk and sweetened condensed milk) have great dependency on imports of raw milk (negative trading), and the infrastructure is inadequate; as a result the efficiency is low. Development program of national standards for dairy products needs to be improved and equipped to improve the quality of dairy products by adopting international standards or national standards of other countries and should take into consideration the conditions and market needs in Indonesia. Development of conformity assessment bodies need to be adapted to the direction of government policy, is aligned with regional development centers and industrial milk in supporting the implementation of the implementation of mandatory SNI milk powder and SNI sweetened condensed milk in Indonesia.<br />Keywords: milk powder, condensed milk, National Indonesian Standard (SNI).</p>

THE EFFECTS OF PROCESSING AND STORAGE OF DAIRY PRODUCTS ON CHLORINATED INSECTICIDE RESIDUE1, 2

1964 ◽  
Vol 27 (9) ◽  
pp. 264-267 ◽  
Author(s):  
B. E. Langlois ◽  
B. J. Liska ◽  
D. L. Hill
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Ice Cream ◽  
Raw Milk ◽  
Condensed Milk ◽  
Whole Milk ◽  
Processing And Storage ◽  
Whole Milk Powder ◽  
And Storage

Summary The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder from milk containing DDT, lindane, and DDT and lindane in combination were studied. The only change in structure occurred to DDT and lindane during drying of the milk into powder. Lindane suppressed the amount of DDT residue in milk when both insecticides were fed together. In general, the finished products other than dry whole milk contained the same amount of insecticide as the raw milk when expressed on a fat basis.

THE EFFECTS OF PROCESSING AND STORAGE OF DAIRY PRODUCTS ON CHLORINATED INSECTICIDE RESIDUES

1965 ◽  
Vol 28 (1) ◽  
pp. 9-11 ◽  
Author(s):  
B. E. Langlois ◽  
B. J. Liska ◽  
D. L. Hill
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Raw Milk ◽  
Heptachlor Epoxide ◽  
Insecticide Residues ◽  
Condensed Milk ◽  
Whole Milk ◽  
Processing And Storage ◽  
Whole Milk Powder ◽  
And Storage

Summary The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder manufactured from milk containing dieldrin, endrin, heptachlor, and dieldrin and heptachlor in combination were studied. There was loss of heptachlor epoxide and dieldrin during condensing and loss of all insecticides studied during spray and drum drying. Butter and cheese in most cases contained less insecticide than the raw milk on a fat basis, because some insecticide separated into the skimmilk and whey. The rest of the finished products contained essentially the same amount of residue as the raw milk when expressed on a fat basis.

scholarly journals Survivability of Salmonella and Escherichia coli O157:H7 Pathogens and Food Safety Concerns on Commercial Powder Milk Products

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 189-201 ◽  
Author(s):  
Roshan Paswan ◽  
Young W. Park
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Milk Powder ◽  
Escherichia Coli O157 ◽  
Foodborne Illnesses ◽  
Milk Products ◽  
Salmonella Infections ◽  
Powder Milk ◽  
The U.S

Milk and dairy products are susceptible to the incidence of foodborne illnesses by numerous pathogens, including Listeria monocytogenes, Salmonella spp., Escherichia coli, enteropathogenic Campylobacter jejuni, Yersinia enterocolitica, Cronobacter (Enterobacter sakazakii) and Staphylococcus aureus. Annually Salmonella infections cause approximately 93.8 million cases of gastroenteritis and 155,000 deaths worldwide. Including meat and poultry, dairy products are the most commonly contaminated foods by Salmonella. Studies show that Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes are among the top 5 pathogens causing hospitalization and life-threatening foodborne illnesses. The U.S. Centers for Disease Control and Prevention (CDC) estimated that annually around 1.2 million foodborne illnesses with more than 23,000 hospitalizations, 450 deaths and 130 outbreaks were attributed to Salmonella infection in the U.S. The Salmonella enteric in skim milk powder survived at three months storage, with water activity as low as 0.33. With respect to Escherichia coli O157:H7, it is capable of causing disease at a low dosage, ranging from 5–50 cells. Viable cells of Escherichia coli O157:H7 reportedly survive in infant formula powder for one year at 5 °C. The survivability of Escherichia coli in powder milk was significantly reduced with the synergistic effects of storage time and temperature. The U.S. Dairy Export Council recommends that milk powder should be stored in a cool and dry place, at a temperature not to exceed 27 °C, and a relative humidity not to exceed 65%. Reports have recommended that milk powder products need to be stored in light, oxygen, and moisture-proof containers. In this article, the survival of the major foodborne pathogens including Salmonella and Escherichia coli O157:H7 in powdered milk products from common dairy species such as cow and goats are reviewed.

333. The coliform flora of milk and dairy products

1946 ◽  
Vol 14 (3) ◽  
pp. 233-282 ◽  
Author(s):  
E. L. Crossley
Keyword(s):  
Public Health ◽  
Dairy Products ◽  
Control Method ◽  
Milk Powder ◽  
Raw Milk ◽  
Great Utility ◽  
Soft Cheese ◽  
Confirmatory Tests ◽  
Dairy Plant ◽  
Plant Control

1. The sources of error and general significance of the presumptive coliform test have been studied, with special reference to manufactured dairy products.2. Eosine methylene blue agar has been found reasonably satisfactory for isolation of cultures but unsatisfactory as a direct plating medium.3. A wide survey of the coliform flora of raw milk and milk products has been made over a period of 11 years. The data were collected from 24,952 samples and include the incidence of presumptive positive tests at each stage of manufacturing processes, the occurrence of ‘false-positive’ tests, the detailed distribution of coliform types in individual dairy products, and some preliminary observations on ‘heat-resistant’ coliform strains.4. Material examined included raw milk, pasteurized milk, ice cream, milk powder, condensed milk, pasteurized cream, clotted cream, butter, soft cheese, Cheddar cheese, processed cheese, swabs of dairy plant, churn rinses, and the atmosphere of dairy factories.5. Detailed confirmatory tests were performed on 2490 presumptive positives, from which 2508 coliform cultures were isolated and classified.6. A general ecological survey of the frequency of individual coliform types in dairying operations as a whole has been attempted.7. Particular factors which may affect the distribution of coliform types in specific products or situations have been shown to include heat resistance, resistance to drying, chemical composition of the substrate, the effect of storage, and conditions prevailing on plant surfaces. It is suggested that the coliform flora may be partly the result of adaptation to conditions associated with each individual product.8. The value of the presumptive coliform test has been discussed in respect of public health requirements, as a plant-control method, and in relation to economic aspects. The test is believed to be of great utility in the plant-control laboratory but of little value for public health purposes.

scholarly journals New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder

2020 ◽  
Vol 50 (3) ◽  
pp. 525-535
Author(s):  
Khamid Gilmanov ◽  
Vladislav Semipyatniy ◽  
Alana Bigaeva ◽  
Ramil Vafin ◽  
Svetlana Turovskaya
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Milk Powder ◽  
Rflp Analysis ◽  
Raw Milk ◽  
Raw Material ◽  
Technological Properties ◽  
Additional Indication ◽  
Casein Gene ◽  
Pcr Rflp

Introduction. High-quality dairy products depend on the properties of raw materials. Milk is the basic raw material for all dairy products. Its quality is subject to requirements of biological safety, and its physicochemical and technological properties comply with strict indicators. ϰ-casein gene is a basic milk protein. Its allelic variants affect milk productivity, as well as its composition and technological properties, e.g. cheeseability and heat resistance. The research objective was to develop a new method for determining the ratio of the relative proportions of selection-significant kappa-casein gene alleles in bulk cow’s milk powder by means of molecular genetics and bioinformation system. The method can help to test raw materials for further processing rationality. Study objects and methods. The research included a genetic analysis of samples of bulk whole milk powder, bulk powdered skimmed milk, and bulk raw milk. The developed method involved DNA extraction, combined PCR-RFLP technique, electrophoretic results, and analysis detection of information data using new mathematical algorithms and software. Results and discussion. The ratio of the relative proportions of the kappa-casein gene alleles in milk powder was determined using primer sets JK5 and JK3, as well as restriction endonuclease HinfI for PCR-RFLP analysis. The experiment showed satisfactory reproducibility and interpretation of the obtained data. The program provided a ratio calculation of the kappa-casein gene alleles relative proportions in the studied milk powder samples, expressed as a percentage of the A allele proportion with additional indication of the absolute and relative errors. It also placed the information block of the generated numerical indicators into the percentage scale. Conclusion. The developed methodology was implemented by a set of laboratory procedures. The new specialized program “Calculation of the relative proportions ratio of ϰ-casein alleles in bulk milk” is on open access. It provides a correct and prompt data interpretation, generated during the analysis of dry milk raw materials of bulk origin.

scholarly journals Aflatoxins in foods of animal origin

2017 ◽  
Vol 60 (4) ◽  
pp. 534
Author(s):  
A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ)
Keyword(s):  
European Union ◽  
Dairy Products ◽  
Milk Powder ◽  
Raw Milk ◽  
Control Measures ◽  
Animal Origin ◽  
The Past ◽  
Contamination Levels ◽  
Hydroxylated Metabolite ◽  
Milk And Dairy Products

Anatoxins are produced by various types of Aspergillus spp. fungi in a wide variety of foods and feeds. Anatoxins are toxic to human and animals, acute and chronic. In humans, they can cause liver cancer, chronic hepatitis and cirrhosis. Among the four main aflatoxins (B1? B2, Gx and G2), aflatoxin Βχ (AFBi) is the most frequently found in feeds and the most toxic one. The most important aflatoxin in foods of animal origin is aflatoxin M4 (AFM4), which is the principal hydroxylated metabolite of AFB! AFM4 is mainly found in milk from lactating animals consuming feed contaminated with AFB^ Surveys carried on the occurrence of AFM4 in raw milk in various countries all over the world during the past 15 years, showed that contamination levels were low in European Union and USA, but high in certain countries of Africa, Asia and Latin America. Other global surveys on the occurrence of AFM4 in foods of animal origin (meat, eggs etch) showed that the level of the toxin is low as compared to milk and dairy products. European Union has set the maximum residual limit (MRL) for AFM4 of 0.05 μg/kg and 0.025 μg/kg in raw milk and milk powder for infants, respectively. In order to protect the consumer's health, control measures should be applied to avoid contamination of feed and foods with aflatoxins.

scholarly journals ANALISIS PRODUK KRIMER KENTAL MANIS DALAM RANGKA PENGEMBANGAN STANDAR NASIONAL INDONESIA BARU

2019 ◽  
Vol 20 (3) ◽  
pp. 231
Author(s):  
Reno Fitri Hasrini ◽  
Ainun Khoiriyah
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
International Standards ◽  
National Standard ◽  
Sweetened Condensed Milk ◽  
Quality Requirements ◽  
Condensed Milk ◽  
Total Fat ◽  
Materials Used ◽  
Derivative Products

<p><em>Currently many milk derivative products are difficult to differentiated, namely sweetened condensed milk (SCM), non dairy sweetened condensed milk (NDSC) and sweetened condensed creamer (SCC). Therefore, it is necessary to mapping the concept of quality requirements for the three products. There are no national and international standards that govern and distinguish the characteristics of the products. To find out the characteristics of local SCC in Indonesia and compare them with imported SCC, it is necessary to analyze various local and imported SCC where circulating in the market. The materials used are local SCC 10 brands and 5 brand imports. The analysis carried out was water content, protein (Nx 6.38%), total fat and sugar content as saccharose. The results of the analysis showed that the local SCC had average of water content, protein (Nx6.38%), total fat and sugar content as saccharose were 22.68 ± 2.51, 2.27 ± 0.14, 10.74 ± 0, 89, and 47.05 ± 1.25%, respectively. Whereas imported SCC had average of water content was 22.68 ± 2.68%, protein (Nx6.38%) was 1.42 ± 0.11%, total fat was 10.33 ± 0.09% and sugar content as saccharose was 50.5 ± 2.77%. Quality requirements for local and imported SCC suitable for the Indonesian National Standard Concept of sweetened condensed cremer and were not suitable with quality requirements of non dairy sweetened condensed milk concept.</em></p><p><em> </em></p><p> </p>

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