The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media.
Adcok (1962), The effect of catalase on the inhibine and peroxidase values of various honies. J. Apric. Res., 38, pp. 34-37.
Allen, J.C., Hewedy, F.M., and Hewedy, M.M. (1989), Effect of storage on pasteurized whole and skimmed milk. Egyption Journal of Dairy Science, 17, pp. 327-336.
Alzoreky, N.S. and Nakahara, K. (2003), Antibacterial activity of extracts from some edible plants commonly consumed in Asia. International Journal of Food Microbiology, 80, pp. 223-230.
An, B.J., Kwak, J.H., Son, J.H., Park, J.M., Lee, J.Y., Jo, C., and Byun, M.W. (2004), Biological and anti-microbial activity of irradiated green tea polyphenols. Food Chemistry, 88, pp. 549-555.
Benkeblia, N. (2004), Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensmittel-Wissenschaft und-Technologie, 37, pp. 263-268.
Bishop, J.R. and White, C.H. (1986), Assessment of dairy product quality and potential shelf life: a-review. Journal of Food Protection, 49, pp. 739-753.
Bogdanox, S. (1997), Nature and Origin of the Antibacterial Substances in Honey. Lebensin-Wiss-u-Technol, 30, pp. 748-753.
Bucky, A.R., Hayes, P.R., and Robinson, D.S. (1986), Lipase production by a strain of Pseudomonas fluorescens in whole milk and skimmed milk. Food Microbiology, 3, pp. 3744.
Chandler, R.E., Ng, S.Y., and Hull, R.R. (1990), Bacterial spoilage of specialty pasteurized milk products. CSIRO Food Research Quarterly, 50, pp. 11-14.
Chen, J.H., Xia, Z.H, and. Tan R.X. (2003), High-performance liquid chromatographic analysis of bioactive triterpenes in Perilla frutescens. Journal of Pharmaceatical Biotechnology, 32, pp. 1175-1179.
Christen, G.H. and Marshall, R.T. (1984), Selected properties of lipase and protease of Pseudomonas fluorescens 27 produced in four media. Journal of Dairy Research, 67, pp. 1680-1687.
Cichewicz, R.H. and Thorpe, P.A. (1996), The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine. Journal of Ethnopharmacology, 52, pp. 61-70.
Craven, H.M. and Macauley, B.J. (1992), Microorganism in pasteurized milks after refrigerated storage 3. Effect of milk processor. Australian Journal of Dairy Technology, 47, pp. 50-55.
Deeth, H.C., Khusniati. T., Datta, N., and Wallace, R.B. (2002), Spoilage patterns of skim and whole milks. Journal of Dairy Research, 69, pp. 227-241.
Deeth, H.C., Fitz-Gerald, C.H., and Wood, A.F. (1975), A convenient method for determining the extent of lipolysis in milk. Australian Journal of Dairy Technology, 30, pp. 109-111.
Depree, J.A., Howard, T.M., and Savage, G.P. (1999), Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia Japonica). Food Research International, 31, pp. 329-337.
Fitz-Gerald, C.H. and Deeth, H.C. (1983), Factors influencing lipolysis by skim milk cultures of some psychotrophic microorganisms. Australian Journal of Dairy Technology, 38, pp. 97-103.
Geiger, J.L. (2005), The essential oil of ginger, Zingiber officinale, and anaesthesia. International Journal of Aromatheraphy, 15, pp. 7-14.
Griffiths, MW. (1989), Effect of temperature and milk fat on extracellular enzyme synthesis by psychotrophic bacteria during growth in milk. Milchwissenschaft, 44, pp. 539-543.
Heo, J.I. (1989), Statistical evaluation, sampling and testing for downstream psychotrophic contamination on shelf life of fluid milk products. Dissertation Abstracts International B49, 10. Abs 4088.
Janzen, J.J., Bishop, J.R., and Bodine, A.B. (1982), Relationship of protease activity to shelf life of skim and whole milk. Journal of Dairy Science, 65, pp. 2237-2240.
Juffs, H.S. (1973), Identification of Pseudomonas spp. isolated from milk packed in southeast Queensland. Journal of Applied Bacteriology, 36, pp. 585-598.
Lopez-Fandino, R., Olano, A., Corzo, N, and Ramos, M. (1993), Proteolysis during storage of UHT milk: differences between whole and skim milk. Journal of Dairy Research, 60, pp. 339-347.
Ng, S.Y. (1991), Improved shelf life and quality of liquid milk products. Master of Applied Science Thesis. RMIT. Melbourne.
Ohta, H. and Osajima, Y. (1983), Glass capillary gas chromatographic analysis of oil components extracted from Yuzu (Citrus junos) juice. Journal of Chromatography A, 268, pp. 336-340.
Reinheimer, J.A, Suarez, V.B., and Haye, MA. (1993), Microbial and chemical changes in refrigerated pasteurized milk in the Santa Fe area (Argentina). Australian Journal of Dairy Technology, 48, pp. 5-9.
Snedecor, G.W. and Cochran, W.G. (1989), Statistical Methods, 8th Edn. Iowa State University Press. Ames, Iowa.
Shipe, W.P., Basette, R., Deane, D.D., Dunkey, W.L., Hammond, E.G., Harper, W.J., Kleyn, D.H., Morgan, M.E., Nelson, J.H., and Scanlan RA. (1978), Off flavours of milk: Nomenclature, standards and bibliography. Journal of Dairy Science, 61, pp. 855-869.
Sorhaug, T. and Stepaniak, L. (1997), Psychrotrophs and their enzymes in milk and dairy products: Quality aspects. Review. Trends in Food Science and Technology, 8, pp. 35-41
Tirranen, L.S., Borodina, E.V., Ushakova, S.A., Rygalov, V.Y.E., and Gitelson, J.I. (2001), Effect of volatile metabolites of Dill, Radish and Garlic on Growth of Bacteria. International Astronautical Federation, 49, pp. 105-108.
Vallejo-Cordoba, B. and Nakai, S. (1993), Using a simultaneous factor optimization approach for the detection of volatiles in milk by dynamic headspace gas chromatographic analysis. Journal of Agricultural and Food Chemistry, 41, pp. 2378-2384.
Wilkie, K.C.B. and Woo, S.L. (1977), A heteroxylan and hemicellulosic materials from bamboo leaves, and a reconsideration of the general nature of commonly occurring xylans and other hemicelluloses. Carbohydrate Research, 57, pp. 145-162.
Yamazaki, M., Makita, Y., Springob, K., and Saito, K. (2003), Regulatory mechanisms for anthocyanin biosynthesis in chemotypes of Perilla frustescens var. crispa. Biochemical Engineering Journal, 14, pp. 191-197.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright (c) 2017 Tatik Khusniati