The quality of goat milk due to the level of Lactobacillus plantarum and different heating temperature

Abstract

A research has been conducted on the utilization of Lactobacillus plantarum and different heating temperatures on the quality of fermented goat milk The characteristic of milk which is easily damaged requires an effort of good management, one of them is through the technology of heating and fermentation. The research was done through completely randomized factorial design in which there were two treatment given, including a1 = pasteurization (temperature of 72° C for 15 seconds), a2 = sterilization (temperature of 121° C for 1 second), and level of Lactobacillus plantarum (factor B), b1 (L. plantarum 2.5%), b2 (L. plantarum 5%), and b3 (L. plantarum 7.5%). Parameters measured were the level of protein, pH value, and the total of lactic acid bacteria. Data obtained were then processed statistically using analysis of variance (ANOVA). If there is significant difference, then it will be continued by Duncan's Multiple Range Test. The result showed that the heating temperature did not give any effect on the level of protein of the fermented milk with different levels of starter Lactobacillus plantarum. However, the protein level of milk pasteurized was higher than the protein level of milk sterilized. Furthermore, the treatment significantly affected (P<0.05) on pH value at the range of 4.017 – 4.197 and it obtained that there was interaction between the two treatment factors. The multiple result also showed that the heating temperature significantly affected (P<0.01) the total of lactic acid bacteria, while the level of Lacttobacillus plantarum significantly affected (P<.0.05) the total of lactic acid bacteria. It can be concluded that the temperature and level of L. plantarum affected the pH and total lactic acid bacteria of fermented goat milk