Karya
Judul/Title The Effect of Improving Sanitation Prior to Milking on Milk Quality of Dairy Cow in Farmer Group
Penulis/Author Ir. Yustina Yuni Suranindyah, M.S., Ph.D., IPM (1); Endang Wahyuni, S.Pt., M.Biotech (2); Dr. Ir. Sigit Bintara, M.Si., IPU., ASEAN Eng. (3); Galuh Purbaya (4)
Tanggal/Date 2015
Kata Kunci/Keyword
Abstrak/Abstract The purpose of the study was to investigate the effect of environmental and pre-milking sanitation on milk quality of dairy cow in the farmers. Milk quality were measured from samples that were taken from cows managed by farmers in Pakem, Sleman during the existing condition and implementation of treatment. Twenty three dairy cows were used to observed the effect of treatment, namely improve environmental sanitation and pre-milking. The treatment consisted of cleaning the floor stable, water and feed trough, washing the cow and udder, drying udder and discarded the first milk flow. The results showed that improving sanitation significantly decreased milk acidity from 0.19% to 0.14% and number of bacteria in milk. The treatments could also increase milk density and solid non fat. The study concluded that improving environmental sanitation and pre-milking gave significant effect to milk quality.
Rumpun Ilmu Produksi Ternak
Bahasa Asli/Original Language English
Level Nasional
Status
Dokumen Karya
No Judul Tipe Dokumen Aksi
1Procedia-Yuni Suranindyah-Full Dokumen.pdf[PAK] Full Dokumen
2The Effect of Improving Sanitation Prior to Milking on Milk Quality of Dairy Cow in Farmer Group.pdf[PAK] Cek Similarity
3Bukti Korespondensi Procedia Food Science Vol 3-2015.pdf[PAK] Bukti Korespondensi Penulis
4Surat keterangan publikasi-The effect of improving sanitation prior to milking on milk quality of dairy cow _____.pdfDokumen Pendukung Karya Ilmiah (Hibah, Publikasi, Penelitian, Pengabdian)
5Rev Bukti Korespondensi _Procedia Food Science Vol 3-2015_Yuni Suranindyah et al.pdf[PAK] Bukti Korespondensi Penulis
6Rev Full dok_Yuni Suranindyah_The Effect of Improving Sanitation Prior_ISFA 2014_Procedia Food Science 3 (2015),150-155.pdf[PAK] Full Dokumen