Abstract:Milk was food that was composed of various nutritional values with a balanced proportion of milk weakness affects the shelf life so that it required a pasteurization process by adding kasumba turate (Cartamus tinctorius L) to milk as a natural colouring agent and preservative. To extend the shelf life, this study aimed to determine the effect of organoleptic quality (color, aroma and thickness) pasteurized milk with the addition of kasumba turate (Cartamus tinctorius L) at different storage times. This researc… Show more
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