Lactose (milk sugar) is generally difficult to disentangle the Indonesian consumer stomach.
Although when the baby is lactose-degrading enzyme rich, the lactase
(B-galactosidase) so as to take advantage of the milk, but the enzyme is
reduced sharply from weaning to stay 10% when mature.
Because it does not decompose, lactose granules will be left on the face of the hole of the small intestine and absorb a lot of water around it, causing diarrhea. There are times before exiting, he stuck in the colon and decomposed by bacteria producing gas (CH4, CO2, H2). As a result, the stomach to be bloated after drinking non-fermented milk over a large glass (300ml) per day.
Well, the process of fermentation by lactic acid bacteria (LAB), 30-40% will break down lactose into glucose and galactose are easily absorbed by the body. If LAB (especially the species Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacteium sp) still live in the digestive tract, the decomposition of lactose will continue. So, drinking fermented milk will increase the value of tolerance to lactose.
Milk protein known biological-value is high (over 91%), when calculated using the reference protein eggs, will be more easily utilized-the consumer. Acidification process will crumple protein and reduce the speed of passing in the digestive tract when compared with non-fermented milk, so it will ferment milk is more easily digested (protein digestibility increased to 93%).
The presence of LAB will also reduce the chain length of 8 essential amino acids, because 50% of LAB cell material composed of proteins. In addition, the fermented milk there is no barrier or inhibitors, such as tannins, trypsin (soybean), and laktenin.
Together with carbohydrates, protein milk fermented by LAB will produce scent, especially pleasant odor due to the presence of volatile compounds (asetaldelhida, diacetyl, ethanol, and acetone).
Fabrication process fermented milk also increased availability vitamineral (B2, B12, folic acid, phosphorus, and calcium) that is good for the body. Based on the study, the presence of lactic acid and lactose raise calcium mineral uptake.
The increase of about 1% acidity equivalent lactic acid is how to extend the life of milk while providing good as a refreshing taste.
The fermentation process increased the amount of lactic acid bacteria non-pathogenic. These bacteria produce lactic acid besides, sugar, and odor, also produce secondary metabolites, which generally are antibiotics. For example, definitions and lactisin that can kill pathogenic bacteria, such as shigella, salmonella, and clostridium. In fact, according to experts, nisin and lactisin able to prevent excess cholesterol and cancer.
Rich in calcium and calories
Pregnant women need extra calories 200-300 kcal / day of the daily requirement of 2,000 kcal or the total requirement during pregnancy ranges from 80,000 kcal. Needs protein, folic acid, calcium, phosphorus, and iron is increased to 50%.
But the nutritional needs should be limited to weight gain between 6.8 to 18.2 kg. Fermented milk is a food rich in calcium that is easily assimilated as needed, less fat and high-calorie.
Based on expert advice, the baby must utilize only breast milk for at least 6 months, and hopefully up to 2 years. Milk for babies should be fortified with iron at least until the age of one year while gradually introduced tougher food including fruit juice.
Giving too early to cow's milk without modified according to the needs of the baby can cause many problems, such as iron deficiency anemia, milk protein allergy or growth of diabetes type I diabetes mellitus.
Yogurt well as food for infants aged variation over 6 months. Better yet, if fermented milk also contains Bifidobacterium sp. which produce lactic acid type L (+). While lactic acid type D (-) are slower termetabolis not suitable for infants under 6 months of age, but no negative effect for older babies.
Children aged 1-3 years need energy per kg of body weight (102 kcal / kg) higher than adults (36 -37 kcal / kg). After 3 years, the energy requirements are likely to decline.
As a source of protein, calcium, and phosphorus is high, yogurt is also well introduced to them. Children can be given a variety of dairy products that will donate 800 mg calcium / day.
In those days, children often diarrhea caused by poor sanitation. In case of diarrhea that causes changes in the activity or the death of the digestive tract microflora (bacteria probiotic; Bifidobacterium infantis, Lactobacillus acidophillus), it will change the enzymatic system of the gastrointestinal tract and add symptomatic distress and may lead to prolonged diarrhea.
Treatment of diarrhea with antibiotics is often a secondary effect, turn off the probiotic microbes and children become not stand milk. WHO recommends the use of fermented milk for children who have a secondary effect of treatment with antibiotics.
Children 6-12 years are characterized by relatively slow growth and regular. Problem calcium deficiency often appears in this age group.
Milk and fermented milk is a major source of calcium that is easily absorbed, and becomes a protector for calcium deficiency that causes tooth loss. Since children aged 3 years milk became an important source of calcium, phosphorus, vitamin D, magnesium, and fluorine.
For adolescents and the elderly
Children aged 5-7 years to reach 20% the size of an adult human, and accumulate 45% of the calcium organs. At that age girls should obtain optimal calcium for bone growth, and particularly to compensate for the presence of postmenopausal bone loss later.
Needs calcium (Ca), which accumulates to bone up to 500 mg / day, so it is recommended to consume 1,500 mg Ca / day.
Besides the need riboflavin, B12, magnesium, phosphorus, and iron remains high, and children are always short. So, they need to offer other processed milk. While the adult women need calcium to 1,500 mg / day.
Some diseases can arise due to excess weight, such as diabetes mellitus, hypertension, heart disease, and some types of cancer. Setting food for nutritional balance becomes important. Reduction in the amount of total fat and saturated fatty acids, respectively 20-35% and 8-15% of the recommended energy needs. Fermented milk can be chosen as an alternative food for adults.
Another with the elderly (over 60 years). Consequently decreased metabolic activity of the body loses muscle mass, so that the reduced calorie needs. Ca balance could be disrupted.
Because of lack of desire to drink and eat, the elderly tend to be less energy, vitamins, water, and calcium. Milk and fermented milk with high calcium content of the water and be the best choice.
Because it does not decompose, lactose granules will be left on the face of the hole of the small intestine and absorb a lot of water around it, causing diarrhea. There are times before exiting, he stuck in the colon and decomposed by bacteria producing gas (CH4, CO2, H2). As a result, the stomach to be bloated after drinking non-fermented milk over a large glass (300ml) per day.
Well, the process of fermentation by lactic acid bacteria (LAB), 30-40% will break down lactose into glucose and galactose are easily absorbed by the body. If LAB (especially the species Lactobacillus casei, Lactobacillus acidophilus, and Bifidobacteium sp) still live in the digestive tract, the decomposition of lactose will continue. So, drinking fermented milk will increase the value of tolerance to lactose.
Milk protein known biological-value is high (over 91%), when calculated using the reference protein eggs, will be more easily utilized-the consumer. Acidification process will crumple protein and reduce the speed of passing in the digestive tract when compared with non-fermented milk, so it will ferment milk is more easily digested (protein digestibility increased to 93%).
The presence of LAB will also reduce the chain length of 8 essential amino acids, because 50% of LAB cell material composed of proteins. In addition, the fermented milk there is no barrier or inhibitors, such as tannins, trypsin (soybean), and laktenin.
Together with carbohydrates, protein milk fermented by LAB will produce scent, especially pleasant odor due to the presence of volatile compounds (asetaldelhida, diacetyl, ethanol, and acetone).
Fabrication process fermented milk also increased availability vitamineral (B2, B12, folic acid, phosphorus, and calcium) that is good for the body. Based on the study, the presence of lactic acid and lactose raise calcium mineral uptake.
The increase of about 1% acidity equivalent lactic acid is how to extend the life of milk while providing good as a refreshing taste.
The fermentation process increased the amount of lactic acid bacteria non-pathogenic. These bacteria produce lactic acid besides, sugar, and odor, also produce secondary metabolites, which generally are antibiotics. For example, definitions and lactisin that can kill pathogenic bacteria, such as shigella, salmonella, and clostridium. In fact, according to experts, nisin and lactisin able to prevent excess cholesterol and cancer.
Rich in calcium and calories
Pregnant women need extra calories 200-300 kcal / day of the daily requirement of 2,000 kcal or the total requirement during pregnancy ranges from 80,000 kcal. Needs protein, folic acid, calcium, phosphorus, and iron is increased to 50%.
But the nutritional needs should be limited to weight gain between 6.8 to 18.2 kg. Fermented milk is a food rich in calcium that is easily assimilated as needed, less fat and high-calorie.
Based on expert advice, the baby must utilize only breast milk for at least 6 months, and hopefully up to 2 years. Milk for babies should be fortified with iron at least until the age of one year while gradually introduced tougher food including fruit juice.
Giving too early to cow's milk without modified according to the needs of the baby can cause many problems, such as iron deficiency anemia, milk protein allergy or growth of diabetes type I diabetes mellitus.
Yogurt well as food for infants aged variation over 6 months. Better yet, if fermented milk also contains Bifidobacterium sp. which produce lactic acid type L (+). While lactic acid type D (-) are slower termetabolis not suitable for infants under 6 months of age, but no negative effect for older babies.
Children aged 1-3 years need energy per kg of body weight (102 kcal / kg) higher than adults (36 -37 kcal / kg). After 3 years, the energy requirements are likely to decline.
As a source of protein, calcium, and phosphorus is high, yogurt is also well introduced to them. Children can be given a variety of dairy products that will donate 800 mg calcium / day.
In those days, children often diarrhea caused by poor sanitation. In case of diarrhea that causes changes in the activity or the death of the digestive tract microflora (bacteria probiotic; Bifidobacterium infantis, Lactobacillus acidophillus), it will change the enzymatic system of the gastrointestinal tract and add symptomatic distress and may lead to prolonged diarrhea.
Treatment of diarrhea with antibiotics is often a secondary effect, turn off the probiotic microbes and children become not stand milk. WHO recommends the use of fermented milk for children who have a secondary effect of treatment with antibiotics.
Children 6-12 years are characterized by relatively slow growth and regular. Problem calcium deficiency often appears in this age group.
Milk and fermented milk is a major source of calcium that is easily absorbed, and becomes a protector for calcium deficiency that causes tooth loss. Since children aged 3 years milk became an important source of calcium, phosphorus, vitamin D, magnesium, and fluorine.
For adolescents and the elderly
Children aged 5-7 years to reach 20% the size of an adult human, and accumulate 45% of the calcium organs. At that age girls should obtain optimal calcium for bone growth, and particularly to compensate for the presence of postmenopausal bone loss later.
Needs calcium (Ca), which accumulates to bone up to 500 mg / day, so it is recommended to consume 1,500 mg Ca / day.
Besides the need riboflavin, B12, magnesium, phosphorus, and iron remains high, and children are always short. So, they need to offer other processed milk. While the adult women need calcium to 1,500 mg / day.
Some diseases can arise due to excess weight, such as diabetes mellitus, hypertension, heart disease, and some types of cancer. Setting food for nutritional balance becomes important. Reduction in the amount of total fat and saturated fatty acids, respectively 20-35% and 8-15% of the recommended energy needs. Fermented milk can be chosen as an alternative food for adults.
Another with the elderly (over 60 years). Consequently decreased metabolic activity of the body loses muscle mass, so that the reduced calorie needs. Ca balance could be disrupted.
Because of lack of desire to drink and eat, the elderly tend to be less energy, vitamins, water, and calcium. Milk and fermented milk with high calcium content of the water and be the best choice.
