The organoleptic of pasteurized milk by addition of kasumba turate (Cartamus tinctorius l) at different storage times

Abstract Milk was food that composed of various nutritional values with a balanced proportion milk weakness affects the shelf life so it required pasteurization process by adding kasumba turate ( Cartamus tinctorius L ) to as natural colouring agent and preservative. To extend life, this study aimed determine effect organoleptic quality (color, aroma thickness) pasteurized addition at different storage times. This research conducted using Completely Randomized Design duration treatments (0 hours, 4 8 12 16 hours). The results indicated significantly affected viscosity milk, but did not affect color, aroma. can be concluded during turate, change