Which takes the male.
Milk fat.
Milk fat percentage varied between 2.4% - 5.5%. Milk fat consists of trigliserida a molecule composed of one gliserol with three fatty acid molecules (fatty acid) through the bond-bond ester (ester bonds). Milk fatty acid derived from the activities of microbiology in the rumen (stomach ruminansia) or from synthesis in cells sekretori. Fatty acid chain hydrocarbons and arranged the karboksil (carboxyl group). One example of the fatty acid is susu butirat acid (butyric acid) form of short-chain fatty acid (short chain fatty acid) that causes the aroma rancid (rancid flavor) in the susu butirat this acid when separated from gliserol with the enzyme lipase.
Susu fat is removed from the udder cell epitel grain in the form of fat (fat globule), which diameternya vary between 0.1 - 15 micron. Pellets composed of fat on grain trigliserida surrounded thin membrane, known as Fat Globule membrane (FGM) or membrane of fat grain susu. The main components in the FGM is a protein and fosfolipid (phospholipid). FGM one stabilizer functions as a grain-grain susu in fat emulsion with liquid (Aqueous) from susu, because cow milk contains 87% water as much.
Fat milk contains several components that bioaktif able to prevent cancer (anticancer potential), including linoleat acid conjugation (conjugated linoleic acid), sphingomyelin, butirat acids, ether lipid (ether lipids), b-karoten, vitamin A, and vitamin D. Although susu contain saturated fatty acid (saturated fatty acids) and trans fatty acids associated with heart disease and atherosklerosis, but also contain susu oleat acid (oleic acid), which has a negative correlation with the disease. Milk fat contains essential fatty acid, linoleat acid (linoleic acid) and linolenat (linolenic acid) that have various functions in metabolism and control the various physiological processes and biochemistry in humans (D. Mc Donagh et al., 1999).
Milk protein.
Protein in the susu reach 3.25%. Protein primary structure consists of chains of polipeptida acid-amino acid is incorporated peptida bond-bond (peptide linkages). Some sort of protein-specific milk protein. Casein is a protein component in milk and the rest in the form of whey protein. Degree in the casein milk protein reached 80%. Casein consisting of some faction, such as alpha-casein,-casein Betha, and Kappa-casein. Casein is one of the abundant organic components in the milk with the fat and laktosa.
Casein consumed important because it contains the amino acid composition of the body required. In acid conditions (low pH), casein akan settle for the solubility (solubility) in the low acid conditions. Susu food is important, because it contains casein protein which is also easily digested quality (digestible) alimentary tract.
Acid casein (acid casein) is ideal to use for the purposes of medical, nutritional, and pharmaceutical products. Besides the food, the acid casein is used in industry pelapisan paper (paper coating), paint, textile factory, glue and cosmetics.
Heating, the enzyme proteolitik (rennin), and pengasaman can separate the casein with whey protein. In addition, sentrifugasi in milk can also be used to separate the casein. Issued after the casein, the protein that remains in the whey protein called susu.
Whey protein is a protein particle (globular). Betha-lactoglobulin, alpha-lactalbumin, Immunoglobulin (IG), and Bovine Serum albumin (BSA) is an example of whey protein. Alpha-lactalbumin is a protein important in the synthesis and presence laktosa is also a principal in the synthesis susu.
In whey protein are also some enzyme, hormone, antibody, growth factor (growth factor), and of vitamin (nutrient transporter). Most of the whey protein in the intestine less tercerna. When whey protein is not fully tercerna in the intestine, some of the intact protein may stimulate systemic immune reaction. This event is known as allergic protein susu (milk protein allergy).
Carbohydrate milk.
Karbohirat are organic substances consisting of carbon, hydrogen, and oxygen. Carbohydrate can be grouped based on the number of molecules of sugar-sugar simple (simple sugars) in the carbohydrate. Monosakarida, disakarida, and some groups are polisakarida carbohydrate. Laktosa is the main carbohydrate milk with 4.6% the proportion of total milk. Laktosa classified in two disakarida organized monosakarida, namely glucose and galaktosa. Sweet taste laktosa not semanis disakarida other, such sukrosa. Sweet taste laktosa only seperenam times sukrosa sweet taste.
Laktosa can affect osmosis susu pressure, freezing point and boiling point. Presence in laktosa susu is one of the uniqueness of susu itself, because there is no laktosa in nature except as a product of the gland susu. Laktosa is a food substance that provides energy for the body. However, this must laktosa into glucose and galaktosa by enzyme called laktase to be gut.
Laktase enzyme is a gut enzyme that is used to absorb and mencerna laktosa in susu. Enzyme is a substance that works as a catalyst for the chemical to make changes, without changes, followed enzyme itself. If laktase enzyme deficiency in the body, people will experience indigestion at the time of consuming milk. Laktosa not tercerna akan terakumulasi in the large intestine and affect the balance akan osmotis in it, so that water can enter the gut. Current is commonly called laktosa intolerance.
At the time of the baby, some people produce more enzyme laktase for mencerna milk. However, this enzyme laktase usually decreases during the adult and ultimately cause the human is not capable mencerna laktosa. This usually happens to someone who not mengonsumsi susu as part of a fresh food menu daily. As a result, when the adult does not have immunity against laktosa, so that people will be afraid mengonsumsi fresh milk. This can be overcome with how to change milk into other products such as yoghurt. In the yoghurt, laktosa into simpler with the help of bacteria. Laktosa intolerance due to the influence of genetic .***
Fat milk contains several components that bioaktif able to prevent cancer (anticancer potential), including linoleat acid conjugation (conjugated linoleic acid), sphingomyelin, butirat acids, ether lipid (ether lipids), b-karoten, vitamin A, and vitamin D. Although susu contain saturated fatty acid (saturated fatty acids) and trans fatty acids associated with heart disease and atherosklerosis, but also contain susu oleat acid (oleic acid), which has a negative correlation with the disease. Milk fat contains essential fatty acid, linoleat acid (linoleic acid) and linolenat (linolenic acid) that have various functions in metabolism and control the various physiological processes and biochemistry in humans (D. Mc Donagh et al., 1999).
Milk protein.
Protein in the susu reach 3.25%. Protein primary structure consists of chains of polipeptida acid-amino acid is incorporated peptida bond-bond (peptide linkages). Some sort of protein-specific milk protein. Casein is a protein component in milk and the rest in the form of whey protein. Degree in the casein milk protein reached 80%. Casein consisting of some faction, such as alpha-casein,-casein Betha, and Kappa-casein. Casein is one of the abundant organic components in the milk with the fat and laktosa.
Casein consumed important because it contains the amino acid composition of the body required. In acid conditions (low pH), casein akan settle for the solubility (solubility) in the low acid conditions. Susu food is important, because it contains casein protein which is also easily digested quality (digestible) alimentary tract.
Acid casein (acid casein) is ideal to use for the purposes of medical, nutritional, and pharmaceutical products. Besides the food, the acid casein is used in industry pelapisan paper (paper coating), paint, textile factory, glue and cosmetics.
Heating, the enzyme proteolitik (rennin), and pengasaman can separate the casein with whey protein. In addition, sentrifugasi in milk can also be used to separate the casein. Issued after the casein, the protein that remains in the whey protein called susu.
Whey protein is a protein particle (globular). Betha-lactoglobulin, alpha-lactalbumin, Immunoglobulin (IG), and Bovine Serum albumin (BSA) is an example of whey protein. Alpha-lactalbumin is a protein important in the synthesis and presence laktosa is also a principal in the synthesis susu.
In whey protein are also some enzyme, hormone, antibody, growth factor (growth factor), and of vitamin (nutrient transporter). Most of the whey protein in the intestine less tercerna. When whey protein is not fully tercerna in the intestine, some of the intact protein may stimulate systemic immune reaction. This event is known as allergic protein susu (milk protein allergy).
Carbohydrate milk.
Karbohirat are organic substances consisting of carbon, hydrogen, and oxygen. Carbohydrate can be grouped based on the number of molecules of sugar-sugar simple (simple sugars) in the carbohydrate. Monosakarida, disakarida, and some groups are polisakarida carbohydrate. Laktosa is the main carbohydrate milk with 4.6% the proportion of total milk. Laktosa classified in two disakarida organized monosakarida, namely glucose and galaktosa. Sweet taste laktosa not semanis disakarida other, such sukrosa. Sweet taste laktosa only seperenam times sukrosa sweet taste.
Laktosa can affect osmosis susu pressure, freezing point and boiling point. Presence in laktosa susu is one of the uniqueness of susu itself, because there is no laktosa in nature except as a product of the gland susu. Laktosa is a food substance that provides energy for the body. However, this must laktosa into glucose and galaktosa by enzyme called laktase to be gut.
Laktase enzyme is a gut enzyme that is used to absorb and mencerna laktosa in susu. Enzyme is a substance that works as a catalyst for the chemical to make changes, without changes, followed enzyme itself. If laktase enzyme deficiency in the body, people will experience indigestion at the time of consuming milk. Laktosa not tercerna akan terakumulasi in the large intestine and affect the balance akan osmotis in it, so that water can enter the gut. Current is commonly called laktosa intolerance.
At the time of the baby, some people produce more enzyme laktase for mencerna milk. However, this enzyme laktase usually decreases during the adult and ultimately cause the human is not capable mencerna laktosa. This usually happens to someone who not mengonsumsi susu as part of a fresh food menu daily. As a result, when the adult does not have immunity against laktosa, so that people will be afraid mengonsumsi fresh milk. This can be overcome with how to change milk into other products such as yoghurt. In the yoghurt, laktosa into simpler with the help of bacteria. Laktosa intolerance due to the influence of genetic .***
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