Pengaruh penggunaan enzim laktase (β-galactosidase) dari Kluyveromyces lactis terhadap kadar ggula total susu pasteurisasi

Abstract

Milk is know husbandary product which have a hight nutritious such as a protein, fat and carbohidrat. Lactose in these individuals remains in the small intestines where it is degraded by bacteria, producing the gasses, CO2, and H2, as well as organic and that cause gastrointestinal distress including bloating, naursea, cramping, and diarrhea.