Lecturers of Fapet Disseminate the Role and Advantages of Dairy Products

Online Socialization about the Role and Advantages of Dairy Products

Milk is an animal protein that contains various nutritional components, such as protein, fat, carbohydrates, minerals and vitamins. These components can help the growth process, so consuming milk is highly recommended for babies and children.

According to Lecturer of the Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB), Dr.Ir. Manik Eirry Sawitri, MS, the biological benefits of milk include being a source of energy and helping the absorption of calcium and phosphorus to build body bones and teeth, which are contained in lactose. Inhibitor of cancer cell development derived from fatty acid sources containing Conjugated Linoleic Acid (CLA). Maintain enzymes, hormones, and antibodies carried out by amino acids, as well as producing energy and fat-soluble vitamins (vitamins A, D, E, K) which are in milk fat.

However, the high nutritional value in milk causes microorganisms to develop. So that in a short time, fresh milk is not suitable for consumption if it is not handled properly. The way to make milk last longer is to process it into pasteurized, sterilized, Ultra Heat Treatment (UHT), evaporated, and sweetened condensed milk.

Dr. Manik Eirry or who is familiarly called Riri explained that pasteurized milk is fresh milk that is heated with thermal technology or heat at a temperature below 100 degrees Celsius and must be stored in a refrigerator temperature of 4-10 degrees Celsius. Meanwhile, sterilized milk and UHT temperature are heated above 121 degrees Celsius and can be stored at room temperature. Both can be drunk directly.

Besides that, milk can also be used for additional ingredients for cakes or cooking, namely evaporated milk and sweetened condensed milk. Evaporated milk is fresh milk which is partly evaporated until the remaining water content is around 60-70%. Meanwhile, sweetened condensed milk is evaporated milk which water content is lowered about 25% and is given sugar as a preservative.

He shared this explanation with a team of lecturers consisting of Dr. Abdul Manab, S.Pt, MP, Dr. Premy Puspitawati., S.Pt., MP., Ria Dewi Andriani., S.Pt., MP, and Mulia Winirsya Apriliyani, S.Pt, MP, to the general public through online discussion, Thursday (5/11/2020) . The goal is that the consumer community is more careful and wiser in determining which dairy products to consume. As well as increasing the consumption of milk every day as a healthy drink to complement nutritious food.

Riri and Abdul Manab were asked to be presenters in the activity which was attended by teachers, lecturers, the Agriculture and Food Service, Food Crops and Horticulture Service, and students.

Abdul Manab said, if a person stops consuming milk, the enzyme lactase in the body will decrease. So that it triggers the emergence of lactose intolerance which causes diarrhea after drinking milk again.

At the end of the event, they hoped that mothers will continue to provide exclusive breastfeeding to their babies until the golden age ends. Then proceed with the provision of formula milk whose composition is prepared and adapted to the needs of the toddler’s growth. (dta / Humas UB/ Trans. Iir)