Perubahan Kualitas Microbiologi Susu Sapi Pada High Pressure Processing

High pressure processing (HPP) was performed on cow's milk with the aim of comparing HPP-treated cow's milk with fresh cow's milk without HPP treatment. In terms of microbiological properties, HPP-treated cow's milk reached a microbial shelf-life of 25 days at 2°C ± 7°C storage with no increase in E. coli and Salmonella counts, but experienced a gradual increase in Total Plate Count, Yeast & Mold, Coliform, and S. aureus. Untreated raw cow's milk was spoiled at the end of 5 days cold storage with Total Plate Count, Coliform, E. coli and S. aureus exceeding microbial limit standards. Cow's milk treated with 4500 Bar HPP for 4.5 minutes was found to be sufficient for microbial stability for 25 days of storage, while cow's milk treated with 6000 Bar HPP for 6 minutes showed better safety margins. In summary, this study emphasizes the importance of microbiological quality assessment in determining the microbial shelf life of HPP-treated cow milk to support market access and meet regulatory requirements for better food security.