Breast milk is the raw material of dairy products (Hadimyoto, 1983), one type of dairy products is whey.
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Sunday, September 13, 2009
Extract Leaf Papaw in Making Curdle Milk Buffalo
Curd can be made to pass/through buffalo milk ferment process. In this time curdle to be consumed as custom food, served by at nuptials event and gift/giving perform grandfather in Sumatra West area. Besides in Sumatra West area curdle also there are in Riau area, Indoneia.
Generally curdle to be consumed direct with rice after given by shallot slice and red pepper, or curd mixed into ices beverage with soft rice chips emping, coconut mink and demerara (And Zurriyati Sisriyenni, 2004). But these days becoming big problem is curd consumption which continue is downhill, so that cause future from buffalo milk production and curd become is bleak (Ibrahim, 2006).
Making curdle still done/conducted traditionally and there is no standard of[is way of its making. On that account quality of yielded by curd of each area vary, although relative do not far differ. Quality of yielded curd is also influenced by quality of used milk (Purnomo, 1996).
Ferment buffalo milk process can be done/conducted beforehand make papaya leaf extract because in papaya leaf there are enzyme which can crumple milk, the enzyme namely " papain" (various source). In making curdle this papaya leaf washed out, then boxed and its water is extorted. Later;Then by using 2 papaya leaf extract ml to 250 cooked by buffalo milk ml the above fire with temperature 90 degree Celcius during 15 minute. With the warm-up of curd have cooked and will seen Iump
It is important to know that in curd there are sour bacterium of laktat (one of the probiotik bacterium type) what play a part in forming of goal and tekstur feel. Existence of PACK content like Lactobacillus, Streptococcus, Leuconostoc And Lactococcus make curd have health khasiat for example balancing microbe in intestine channel, pursuing growth of patogen bacterium causing diarrhoea, degrading the happening of cell mutation, degrading blood cholesterol rate and improve systems impenetrability of body. Obstetrical of gizi which is there are in curd very potential sehigga curdle this diffraction told by very potential also to be developed as industry.
By:
Pardamean Marpaung, S.Pt
Generally curdle to be consumed direct with rice after given by shallot slice and red pepper, or curd mixed into ices beverage with soft rice chips emping, coconut mink and demerara (And Zurriyati Sisriyenni, 2004). But these days becoming big problem is curd consumption which continue is downhill, so that cause future from buffalo milk production and curd become is bleak (Ibrahim, 2006).
Making curdle still done/conducted traditionally and there is no standard of[is way of its making. On that account quality of yielded by curd of each area vary, although relative do not far differ. Quality of yielded curd is also influenced by quality of used milk (Purnomo, 1996).
Ferment buffalo milk process can be done/conducted beforehand make papaya leaf extract because in papaya leaf there are enzyme which can crumple milk, the enzyme namely " papain" (various source). In making curdle this papaya leaf washed out, then boxed and its water is extorted. Later;Then by using 2 papaya leaf extract ml to 250 cooked by buffalo milk ml the above fire with temperature 90 degree Celcius during 15 minute. With the warm-up of curd have cooked and will seen Iump
It is important to know that in curd there are sour bacterium of laktat (one of the probiotik bacterium type) what play a part in forming of goal and tekstur feel. Existence of PACK content like Lactobacillus, Streptococcus, Leuconostoc And Lactococcus make curd have health khasiat for example balancing microbe in intestine channel, pursuing growth of patogen bacterium causing diarrhoea, degrading the happening of cell mutation, degrading blood cholesterol rate and improve systems impenetrability of body. Obstetrical of gizi which is there are in curd very potential sehigga curdle this diffraction told by very potential also to be developed as industry.
By:
Pardamean Marpaung, S.Pt
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