The 'dadih' and milk factory is kind of a small factory and it is called as SME (Small and Medium Enterprise). The purpose of visiting to these factories is to find out the main problem faced by the factories currently. Through a series of analysis such as questionnaire, interview and also observation, the problems are found. According to the factories visited, the cooking method by the factories are varies. Some of the factories are using the traditional method which is cooking by using gas stove and some are using semi-automated boiler. However, the boiling point of the traditional cooking method is around 100°C and it is not able to kill the milk spores in the milk products. A high temperature (135°C-150°C) to cook the milk products in short time (3s-5s) is the basic requirement to kill the milk spores in the milk products. The milk spores are the main reason to shorten the life span of the milk products. According to the information provided by the factory, the life span of 'dadih' produced by using the traditional method are very short which is maximum 2 or 3 weeks if it is refrigerated. In other words, if the products are placed in a normal room temperature, it will not last more than 4 hours. The problem is those factories are intended to buy a UHT boiler but the existing boiler in the market is too big and too expensive which is not suitable and affordable by Small and Medium size (SME) companies.
