PENGOLAHAN SUSU

Souvia Rahimah
Jatinangor, 22 Maret 2011

Jurusan Teknologi Industri Pangan

FTIP Univesitas Padjadjaran
Produk-Produk Susu
Produk Susu
Produk Susu
Milk Product Tree
Penyebaran Produk Susu Dunia
SUSU KENTAL
(CONDENSED MILK)
 Condensed Milk
The method of preserving milk by
sterilising evaporated milk in sealed
containers was developed at the
beginning of the 1880s. Earlier, in about
1850, the method of preserving
evaporated milk by the addition of sugar
had been perfected by an American. The
manufacture of condensed milk, using
these two methods, has developed into a
large-scale industry.
 Susu Kental
Susu segar yang kadar airnya dikurangi
menggunakan pemanasan sekurang-
kurangnya 100 C.
Susu kantal :
Susu penuh kental manis (Sweetened
Condensed Whole Milk)
Susu bawah kental manis (Sweetened
Condensed Skim Milk)
Susu penuh kental tawar (Condensed Whole
Milk)
Susu bawah kental tawar (Condensed Skim
Milk)
 Susu Kental
SCWM :
Dicampur sukrosa, kemudian dipekatkan di dalam
kaleng tertutup pada suhu sekurang-kurangnya 100
SCSM:
Lemaknya sudah dikurangi kemudian Dicampur
sukrosa, kemudian dipekatkan di dalam kaleng
tertutup pada suhu sekurang-kurangnya 100
UCWM :
Susu evaporasi, lemak tidak kurang dari 7,8 % dan
padatan 25,5 %
UCSM
Susu evaporasi, lemak tidak kurang dari 0,1 % dan
padatan 25,5 %
 PENGOLAHAN SUSU KENTAL MANIS
Menurut Codex (CODEX STAN 282-1971) :
SKM adalah produk susu yang diperoleh
dengan cara mengurangi kadar air dengan
penambahan gula, dan/atau melalui cara
lain yang dapat menghasilkan produk yang
sama.
Penambahan lemak atau protein dapat
dilakukan untuk menyesuaikan dengan
standar yang berlaku tanpa mengganggu
rasio alami whey protein dengan casein.
Produk akhir mengndung minimal 8 %
lemak susu, sekitar 45 % gula dan 28 %
padatan
 Pengolahan SKM
Prinsip Pengolahan SKM :
Menguapkan sebagian air sampai kadar
air yang dikehendaki, kemudian diberi
tambahan gula/sukrosa
Perusahaan besar melakukan
penguapan pada T 570 C, P < 1 atm (60
62,5 mm Hg) menggunakan Vacuum Pan
Sebelumnya di pasteurisasi pada T 650 C
selama 30 menit atau T 750 C selama 15
menit
Standar di Beberapa Negara
 Unsweetened CM

Standarisasi pemanasan Evaporasi

Canning Pendinginan homogenisasi

Sterilisasi Pendinginan penyimpanan

 Sweetened CM
Standarisasi dry

pemanasan Gula

Evaporasi dan
Pendinginan Syrup

kristalisasi

Canning

penyimpanan
 ESSENTIAL COMPOSITION AND
QUALITY FACTORS
Raw Material
Milk and milk powder*, cream and cream
powders*, milkfat products*.
The following milk products are allowed for
protein adjustment purposes:
milk retentate : the product obtained by
concentrating milk protein by ultrafiltration of
milk, partly skimmed milk, or skimmed milk;
milk permeate : the product obtained by
removing milk proteins and milkfat from milk
partly skimmed milk, or skimmed milk by
ultrafiltration; and
lactose
Permitted ingredients
Potable water
Sugar
Sodium chloride
In this product, sugar is generally
considered to be sucrose, but a
combination of sucrose with other sugars,
consistent with Good Manufacturing
Practice, may be used.
Komposisi :
Sweetened condensed milk
Minimum milkfat 8% m/m
Minimum milk solids** 28% m/m
Minimum milk protein in milk solids-not-fat**
34% m/m
Sweetened condensed skimmed milk
Maximum milkfat 1% m/m
Minimum milk solids** 24% m/m
Minimum milk protein in milk solids-not-fat**
34% m/m
Sweetened condensed partly skimmed
milk
Milkfat More than 1% and less than 8% m/m
Minimum milk solids-not-fat** 20% m/m
Minimum milk solids** 24% m/m
Minimum milk protein in milk solids-not-fat**
34% m/m
Sweetened condensed high-fat milk
Minimum milkfat 16% m/m
Minimum milk solids-not-fat** 14% m/m
Minimum milk protein in milk solids-not-fat**
34% m/m
 FOOD ADDITIVES
Firming agents (2 g/kg bahan atau 3 g/kg in
combination)
508 Potassium chloride
509 Calcium chloride
Stabilizers (2 g/kg bahan atau 3 g/kg in
combination)
331 Sodium citrates
332 Potassium citrates
333 Calcium citrates
Pengental (150 mg/kg bahan)
407 Carrageenan
Acidity regulators (2 g/kg bahan atau 3 g/kg
in combination)
170 Calcium carbonates
339 Sodium phosphates
340 Potassium phosphates
341 Calcium phosphates
450 Diphosphates
451 Triphosphates
452 Polyphosphates
500 Sodium carbonates
501 Potassium carbonates
Emulsifier
322 Lecithins
 Kontaminan
Heavy metals
The products covered by this Standard
shall comply with the maximum limits
established by the Codex Alimentarius
Commission.
Pesticide residues
The products covered by this Standard
shall comply with the maximum residue
limits established by the Codex
Alimentarius Commission.
 HYGIENE
Sesuai dengan peraturan yang diterapkan oleh :
Recommended International Code of Practice
General Principles of Food Hygiene (CAC/RCP 1-
1969)
the Code of Hygienic Practice for Milk and Milk
Products (CAC/RCP 57-2004)
other relevant Codex texts such as Codes of
Hygienic Practice and Codes of Practice.
The products should comply with any
microbiological criteria established in accordance
with the Principles for the Establishment and
Application of Microbiological Criteria for Foods
(CAC/GL 21-1997).
 LABELLING
Nama Produk :
Nama produk sebaiknya adalah :
Sweetened condensed milk
Sweetened condensed skimmed milk
Sweetened condensed partly skimmed milk
Sweetened condensed high-fat milk
Tergantung pada komposisi, Sweetened
condensed yang mengandung skimmed milk
dapat disebutsweetened condensed semi-
skimmed milk bila kandungan lemak
susunya 4.04.5% dan min padatannya
28%.
 Standar Nasional Indonesia
SNI 01-2971-1998
Syarat mutu susu kental manis :
Air (20-30%),
bahan kering (70-80%)
abu (115-2,2%),
lemak (8-10%),
protein (7-10%),
Laktosa (10-14%),
sakarosa ( 42-48%),
bahan pengawet (negatif),
logam berbahaya (negatif),
bakteri (negatif).
Komposisi
Proses
 Proses Pengolahan
Pre-Treatment
Susu harus memiliki kualitas yang baik sesuai
dengan standar kualitas susu segar
Pre-Heating
Pasteurisasi dengan suhu 90 100o C, t 10
25 menit
Pemanasan 100 120o C, t 2 3 menit
Standarisasi
Mengatur rasio lemak dan MSNF, sesui dengan
komposisi produk akhir yang diinginkan
Penambahan Gula
Konsentrasi gula yang ditambahkan tidak
kurang dari 63,5 % basis basah tapi tidak
lebih dari 64,5 %
Konsentrasi produk akhir : 60 80 %
padatan
Sebelum penambahan gula Susu
dipanaskan terlebih dahulu hingga suhu
50 60o C. Setelah gula larut dilanjutkan
dengan pemanasan lanjutan.
Pemekatan
Pendinginan
Standarisasi
Packaging
Masalah dalam pengolahan SKM
Skim milk powder and full cream milk powder
are very cohesive and difficult to wet out,
making handling and controlled powder
addition difficult.
The powders will form agglomerates when
added to the liquid. Agitators do not produce
sufficient shear to rapidly break these down.
Dissolving high concentrations of sugar using
agitators is a slow process.
High pressure homogenization may be
required to ensure the product is
agglomeratefreeand properly dispersed.
 Alat Pengolahan SKM
High Shear Batch
Mixers
Suitable for
batches of up to
300 gallons
Can be used on
mobile floor
stands
Can easily be
moved from
vessel to vessel
High Shear In-Line
Mixers
Ideal for larger
batches
Easily retro fitted to
existing plant
Must be used in
conjunction with
an efficient in-tank
agitator to wet out
powder
Aeration free
Self pumping
Can be used to
discharge vessel
Ultra Hygienic
models available
Silverson Flashblend
Ideal for larger batches
Capable of rapidly
incorporating very large
volumes of milk powder
Sugar is then added
straight into the vessel.
Recirculation through the
In-Line mixer accelerates
the dissolving process
Minimized aeration
Minimized cleaning
requirements
Controlled powder
addition rate
Minimum operator input
required
Optional hopper flow aids
available
 Kerusakan SKM
Kerusakan oleh bakteri :
Gassy Fermentation
Bacterial Thickening
Buttons
Kerusakan akibat perubahan fisik atau
kimiawi :
Grittiness : berpasir
Grown coloration
 Pemeriksaan Kaleng SKM
Superficial Inspection
Keadaan umum kaleng : bocor, karat, dll
More Detailed Physical Inspection
Pemeriksaan terhadap kaleng yang
cembung
Basanya kaleng dibuka
SUSU BUBUK
(FULL CREAM AND SKIM MILK)
 Pendahuluan
Pertama kali dibuat secara komersial
di Inggris 1855.
Dibuat dengan cara semprot (spray
process) atau pengeringan silinder
(drum process)
Bahan baku : susu segar, krim, skim,
butter milk dan whey
 Kualitas susu bubuk
Daya larut
Warna
Higroskopis
Rasa
Kadar lemak
 Cara Pembuatan Susu Bubuk
Spray Dryer
Drum Dryer
 Spray Dryer
Susu dikentalkan dalam Vacuum pan
T 82 99o C selama 15 30 menit
setelah terlebih dahulu
dihomogenisasi
Susu kental disemprotkan dengan
tekanan tinggi ke dalam ruangan
pengering bersuhu 150 200o C
selama 25 detik 15 menit.
Bubuk susu keluar secara otomatis
Spray Dryer
 Drum Dryer
Pindah panas secara tidak langsung
(konduksi)
Tipe Alat :
Pengering silinder atmosferik tunggal
Pengering silinder atmosferik ganda
Pengering silinder vakum tunggal
Pengering silinder vakum ganda
Drum dryer
 Susu Bubuk Instan
Memiliki daya larut sangat baik (extremely good)
Prinsip pembuatannya :
Rewetting dari k.a. 3 % menjadi 6 % dengan cara
menghadapkan permukaan susu dengan
kondisi kelembaban yang tinggi sehingga :
terjadi aglomerasi partikel2 susu bubuk
Lactose glass dapat mengkristal
Dikeringkan kembali
Partikel membentuk agregat berpori sehingga
mudah larut dalam air