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Chemical and microbiological characterisation of kefir grains

December 22, 2009

Journal of Dairy Research (2001) 68 639±652 GRACIELA L. GARROTE, ANALI;A G. ABRAHAM and GRACIELA L. DE ANTONI Summary. Chemical and microbiological composition of four Argentinean kefirr grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefirr grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in [...]

Protein Susu

October 9, 2009

Protein adalah rantaian molekul-molekul asam amino melalui ikatan peptide (Gambar 1). Terdapat banyak tipe protein dan masing-masing memiliki rangkaian asam amino yang spesifik. Terdapat 22 jenis asam amino yang dapat berkombinasi membentuk rantai protein. 9 asam amino dalam tubuh manusia tidak dapat dibuat tubuh dan harus diperoleh dari diet. Asam amino ini dsebut asam amino [...]