Saya juga mau dong ikutan ..berkunjung ke Ultra -----Original Message----- From: Lia Muliawaty [mailto:[EMAIL PROTECTED] Sent: Wednesday, September 08, 2004 4:23 PM To: [EMAIL PROTECTED] Subject: RE: [balita-anda] Penjelasan Susu UHT
saya mau ikut berkunjung ke Ultra dong... Lia Muliawaty -----Original Message----- From: Maryani Suwarno [mailto:[EMAIL PROTECTED] Sent: Wednesday, September 08, 2004 2:06 AM To: [EMAIL PROTECTED] Subject: [balita-anda] Penjelasan Susu UHT Penjelasan tentang Susu UHT produk UHT (susu / sari buah) yang dikemas dalam karton (biasanya kemasan tetra pak), dibuat tanpa menggunakan pengawet. Tapi kenapa bisa awet bahkan sampe setahun... itu karena proses produksi nya. susu / sari buah UHT, diproses dengan cara dipanaskan dengan suhu lebih dari 100 C (biasanya skitar 120-140) selama 4 detik. selama proses ini, semua bakteri patogen (penyebab penyakit) dan bakteri pembusuk akan mati. Proses ini memakan waktu sangat singkat (4 detik) dikarenakan untuk mencegah kerusakan nilai gizi (nutrisi) dalam produk tersebut. (suhu 140 dan 4 detik, merupakan kombinasi proses pemanasan yg cukup efektif dan dipakai dalam pembuatan produk UHT) Setelah proses pemanasan tersebut, produk yang sudah steril langsung dikemas dalam kemasan aseptik kedap udara dan cahaya. (produsen kemasan aseptik terbesar di dunia adalah tetra pak dan combibloc). Selama kemasan tersebut tidak bocor dan penyimpanan nya baik (tidak terkena panas dan jauh dari hama,mis: tikus), produk masih dapat dikonsumsi sampe batas masa kadaluarsa nya berakhir. Produk yang rusak (basi / kembung / mengumpal) yang pernah ditemukan di pasaran, kebanyakan dikarenakan produk tersebut mengalami kebocoran kecil (mikro leak) yang bisa disebabkan oleh gigitan semut atau penanganan yang kurang baik di pasaran. Untuk diketahui juga, produk yg dikemas dengan kemasan karton cukup rentan terhadap kerusakan2 tersebut. Kemasan susu UHT / Sari Buah yang sudah dibuka, sebaiknya langsung habis diminum. Jika ingin menyimpannya dalam kulkas, pastikan bahwa kemasannya tertutup rapat dan suhu kulkas benar2 dingin. Juga pastikan kulkas nya dalam keadaan bersih. Jangan disimpan di kulkas lebih dari 2 hari. Jika tidak habis mengkonsumsi dalam kemasan besar, belilah susu UHT dalam kemasan yang lebih kecil (200 ml / 125 ml), yang tentu saja isinya sama dengan yang kemasan 1000 ml. Semoga info-nya bermanfaat. Jika para milister Mom Balita - Anda ingin mengetahui lebih lanjut tentang proses produksi UHT (susu & sari buah), PT. Ultrajaya akan dengan senang hati menerima kunjungan ibu-ibu sekalian.... Best Regards, Maryani Suwarno (SannY) Customer Relationship PT. Ultrajaya Milk Industry & Trading Company, Tbk 0-800-11-858-72 (bebas pulsa, senin-jum'at 9.00 - 16.00) [EMAIL PROTECTED] ----- Original Message ----- From: Santi Tri Handayani To: [EMAIL PROTECTED] Sent: Wednesday, September 08, 2004 2:47 PM Subject: Re: [balita-anda] hati hati susu uht Menjawab keragu2an mbak Ratna apa betul UHT tanpa pengawet? jawabannya bener kok mbak. Rgds, Santi UHT = Ultra High Temperature = Ultra Heat Temperature = Ultra Heat Treatment. http://www.dairyconsultant.co.uk/pages/UHT_Process.htm Ultra Heat Treatment basics Introduction While pasteurization conditions effectively eliminate potential pathogenic microorganisms, it is not sufficient to inactivate the thermoresistant spores in milk. The term sterilization refers to the complete elimination of all microorganisms. The food industry uses the more realistic term "commercial sterilization"; a product is not necessarily free of all microorganisms, but those that survive the sterilization process are unlikely to grow during storage and cause product spoilage. In canning we need to ensure the "cold spot" has reached the desired temperature for the desired time. With most canned products, there is a low rate of heat penetration to the thermal centre. This leads to overprocessing of some portions, and damage to nutritional and sensory characteristics, especially near the walls of the container. This implies long processing times at lower temperatures. Milk can be made commercially sterile by subjecting it to temperatures in excess of 100° C, and packaging it in air-tight containers. The milk may be packaged either before or after sterilization. The basis of UHT, or ultra-high temperature, is the sterilization of food before packaging, then filling into pre-sterilized containers in a sterile atmosphere. Milk that is processed in this way using temperatures exceeding 135° C, permits a decrease in the necessary holding time (to 2-5 s) enabling a continuous flow operation. Some examples of food products processed with UHT are: · liquid products - milk, juices, cream, yoghurt, wine, salad dressings · foods with discrete particles - baby foods; tomato products; fruits and vegetables juices; soups · larger particles - stews Advantages of UHT High quality: The reduction in process time due to higher temperature (UHTST) and the minimal come-up and cool-down time leads to a higher quality product. Long shelf life: Greater than 6 months, without refrigeration, can be expected. Packaging size: Processing conditions are independent of container size, thus allowing for the filling of large containers for food-service or sale to food manufacturers (aseptic fruit purees in stainless steel totes). Cheaper packaging: Both cost of package and storage and transportation costs; laminated packaging allows for use of extensive graphics Difficulties with UHT Sterility Complexity of equipment and plant are needed to maintain sterile atmosphere between processing and packaging (packaging materials, pipework, tanks, pumps); higher skilled operators; sterility must be maintained through aseptic packaging Particle Size: With larger particulates there is a danger of overcooking of surfaces and need to transport material - both limits particle size Equipment There is a lack of equipment for particulate sterilization, due especially to settling of solids and thus overprocessing Keeping Quality: Heat stable lipases or proteases can lead to flavour deterioration, age gelation of the milk over time - nothing lasts forever! There is also a more pronounced cooked flavour to UHT milk. UHT Methods There are two principal methods of UHT treatment: 1. Direct Heating 2. Indirect Heating Direct heating systems The product is heated by direct contact with steam of potable or culinary quality. The main advantage of direct heating is that the product is held at the elevated temperature for a shorter period of time. For a heat-sensitive product such as milk, this means less damage. Indirect vs Direct Heating There are two methods of direct heating; 1. injection 2. infusion Injection - High pressure steam is injected into pre-heated liquid by a steam injector leading to a rapid rise in temperature. After holding, the product is flash-cooled in a vacuum to remove water equivalent to amount of condensed steam used. This method allows fast heating and cooling, and volatile removal, but is only suitable for some products. It is energy intensive and because the product comes in contact with hot equipment, there is potential for flavour damage. Infusion - Food in a free falling film is pumped into a chamber of high pressure steam. The time of the fall matches the desired holding time. The product, therefore, falls onto a cooled surface, followed by flash cooling in vacuum chamber. This method has several advantages: · instantaneous heating and rapid cooling · no localized overheating or burn-on · suitable for low and higher viscosity products Indirect heating systems The heating medium and product are not in direct contact, but separated by equipment contact surfaces. Several types of heat exchangers are applicable: · plate · tubular · scraped surface · double-cone Plate Heat Exchangers Similar to that used in HTST but operating pressures are limited by gaskets. Liquid velocities are low which could lead to uneven heating and burn-on. This method is economical in floor space, easily inspected, and allows for potential regeneration. Tubular Heat Exchangers There are several types: · shell and tube · shell and coil · double tube · triple tube All of these tubular heat exchangers have fewer seals involved than with plates. This allows for higher pressures, thus higher flow rates and higher temperatures. The heating is more uniform Scraped Surface Heat Exchangers The product flows through a jacketed tube, which contains the heating medium, and is scraped from the sides with a rotating knife. This method is suitable for viscous products and particulates (< 1 cm) such as fruit sauces, and can be adjusted for different products by changing configuration of rotor. There is a problem with larger particulates; the long process time for particulates would mean long holding sections which are impractical. This may lead to damaged solids and overprocessing Double-Cone Heat Exchangers eg APV Jupiter: Suitable for large particulates because it involves separation of solids/liquids and combines indirect heating in double cone (batch) with direct heating of liquid portion (maybe also scraped surface if too viscous). The solid pieces are fed into a double-cone, rotated slowly on horizontal axis with steam injection and heated surfaces. There is no burn-on because they are the same temperature. The liquid is directly heated with steam separately, then added after pre-cooling. The double cone acts as a blender and coats solids. The product is then discharged to an aseptic filler by overpressure with sterile air. Used for soups, stews, carrots, and vegetables. Packaging for Aseptic Processing The most important point to remember is that it must be sterile! All handling of product post-process must be within the sterile environment. There are 5 basic types of aseptic packaging lines: 1. Fill and seal: preformed containers made of thermoformed plastic, glass or metal are sterilized, filled in aseptic environment, and sealed 2. Form, fill and seal: roll of material is sterilized, formed in sterile environment, filled, sealed e.g. tetrapak 3. Erect, fill and seal: using knocked-down blanks, erected, sterilized, filled, sealed. e.g. gable-top cartons, cambri-bloc 4. Thermoform, fill, sealed roll stock sterilized, thermoformed, filled, sealed aseptically. e.g. creamers, plastic soup cans 5. Blow mould, fill, seal: There are several different package forms that are used in aseptic UHT processing · cans · paperboard/plastic/foil/plastic laminates · flexible pouches · thermoformed plastic containers · flow molded containers · bag-in-box · bulk totes Santi Mama Rakhel -------Original Message------- From: [EMAIL PROTECTED] Date: 09/08/04 14:39:00 To: [EMAIL PROTECTED] Subject: Re: [balita-anda] hati hati susu uht Kalau menurut DSA-nya Audrey, malahan diatas 1 tahun susunya nggak perlu susu formula, cukup susu UHT aja, dan nggak lebih dari 500ml sehari, soalnya susu sudah bukan kebutuhan pokok lagi tapi pelengkap saja. Cuma di Indonesia saja katanya yang gencar banget pemberian susu formula. Saya malah jadi bingung nih,.. soalnya saya percaya banget sama DSA saya ini (dokter anak yang bagus dan cukup kondang di kalangan anggota milis BA juga,.. he.. he...) tapi sekarang jadi ragu tentang pemberian susu UHT ini. Oh ya, tambahan juga, setahu saya susu UHT misalnya ultra yang dikardus itu nggak mengandung bahan pengawet, tapi dipacking dalam keadaan hampa udara sehingga mencegah timbulnya bakteri. Apa benar ya ? Ini saya juga masih meragukan, kalau susu UHT 100% tanpa pengawet. Ratna [EMAIL PROTECTED] wrote: Menurut saya susu UHT itu kurang bagus ya buat balita, kalau sekali-sekali ya oke, but not for every day consumption Sebab biar bagaimana pun pasti mengandung pengawet, bahan kimia, dsb.. Anak saya pernah minum susu UHT langsung muntah.. sejak itu saya tidak pernah kasih dia minum susu UHT kalau dapat dari bingkisan ulang tahun, langsung saya kasih pengasuhnya. Bukankah lebih baik susu formula ? kalau mau bawa ke sekolah masukkan aja ke gelas tupperware. Toh balita sekolahnya gak lebih dari 3 jam kan ? ini pendapat saya lho.. maaf kalau tidak berkenan. Yahoo! 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