Determining Antibacterial Effect of Yellow Onion (Allium Cepa) Peel Extract on Some Pathogen Inoculated in Raw, UHT and Pasteurized Milks

In this research, yellow onion peel extract (YOPE) was tested against some pathogens inoculated into pasteurized, UHT and raw milks. Milk samples were added with YOPE at 10% (v/v) left 4 ºC for 5 days. The pH colour of milk determined 1, 3 5th day storage. Moreover, the by 0.0, 5.0 7.0 log cfu/mL Escherichia coli ATCC 25922 S. aureus 25923. All above then a rate 0.0 or 5.0% (v/v). had greatest inhibitory effect on E. pasteurized concentration 7.00±0.24 cfu/mL, whereas lowest shown 7.00±0.87 5.00±0.21 coli.