Milk from Corn

Corn is one of the staples that have an important position after the rice for the people of Indonesia. Nutrient content of maize is important in carbohydrate and fat.

Carbohydrates consist of corn starch, sugar, crude fiber and pentose. Corn starch consists of amylase and amyl pectin, while the sugar in the form of sucrose. Fat corn mostly found on the institution. Constituent fatty acids consist of saturated fatty acids in the form of palmitic and stearic and unsaturated fatty acids of oleic and linoleic.

Corn protein having the amino acid composition is quite good, but the amino acids lysine and tryptophan contained in small amounts

Milk from Corn
obtained by blender seed corn that has been boiled in water. Results filtered to obtain filtrate milling is then pasteurized and given a flavor to enhance the taste. The content of carbohydrates in the milk extract of maize is influenced by the varieties of corn, the amount of water added, the period and storage conditions, fineness mill, and heat treatment. Excess corn milk compared with cow’s milk or soy is easy to obtain raw materials at a price not too high. Corn does not contain lactate intolerance (which makes the milk smell fishy). Corn milk contains more fiber, suitable for those who are dieting.