Pengaruh Sebelum dan Sesudah pastiurisasi terhadap susu fortifikasi dengan Vitamin A( effects of Pre- and Post Pasteurization on The MilkS fortification with Vitamin A

In an effort to make a good product of milk containing a desired amount of vitamin A, various milks foci fled with vitamin A have been developed. Vitamin A is susceptible to destruction by oxidation and further accelerated at high temperatures, as observed in the process of pasteurization. An experiment was conducted to determine the effects of pre- and post pasteurization on the milk fortification with vitamin A. Six liters of milk were devided into six parts for the following treatments: 1) no fortification, batch-hold ringteurized, 2) no fortification, home pasteurized, 3) fortified with vitamin A before batch-hold pasteurization, 4) fortified with vitamin A before home pasteurization, 5) fortified with vitamin A after batch-hold pasteurization and 6) fortified with vitamin A after home pasteurization. Each part was then divided into two parts to be kept under room temperature or in the refrigerator (8-10°). Obsevations were made on the vitamin A contents and retentions directly, at 6th, 12th and 24th hour after pasteurization in both temperatures and also at the 36th and 48th in the refrigerator. With three replications, factorial designs were used to obtain the analyses of variance. In terms of the vitamin A contents and retentions, the milk fortifications with vitamin A after pasteurization were better (P,0.1) than those done before pas terization.Vitamin A retention was decreasing (p,0,1) with storage time at the rates of 54% up to 24 hour (Y=98,92-0,54X), and 31% up to 48 hour (Y=97,24 031X).The lactic acid was increasing (p,0.1) and there were no changes of the bacteria counts and fat conten during those periods of storage. Key words:Vitamin A -- Milk Fortification-- Pasteurizatio