Características bromatologicas de la leche - Screen 21 on FlowVella - Presentation Software for Mac iPad and iPhone

Sign in to FlowVella

Sign in with Facebook

New? Create your account

Sign up for FlowVella

Sign up with Facebook

Already have an account? Sign in now

By registering you are agreeing to our
Terms of Service

Share This Flow

Copy Flow URL:

Embed this Flow

Loading Flow

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

-Rompe enlaces peptídos : libera peptídos, cadenas de aminoácidos y aminoácidos libres
-Es un complejo de varios enzimas , con pH óptimo entre 6.5 y 8 a 37grados centígrados.
-Soporta bien alteraciones de temperatura.
-Disminuye en la leche a medida que avanza la lactación.
-Muchos microorganismos producen esta enzima

PROTEASAS
ANTES GALACTASA

Tecnología: factor de cuajado

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

Downloading Image /

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29

left

right

21 / 29

fullscreen

Características bromatologicas de la leche

Create your Flow