Offline quality control for optimization of pasteurized milk production parameters

One of the superior livestock products with high nutritional composition is milk. Food safety must be ensured to maintain milk quality. However, milk quality can change if bacterial levels are not maintained. There are total plate count levels that often exceed standardized levels in milk production. As a case study, one community cooperative producing pasteurized milk find that the total plate count was exceeded the required standard of 3 × 10 4 CFU/mL. The method proposed in this study is the Taguchi experimental design, an offline quality control monitoring method, with orthogonal array L 8 (2 7 ). There are 7 parameters used as control factors in this study, such as storage temperature and cooling process. The results showed the combination of each parameter to get the most optimal level of total plate count in pasteurized milk. In addition to improving food safety, it is hoped that this study can improve good health and well beings, as well as improve economic prosperity and local livelihoods.