KEFIR FERMENTATION MILK AS ANTI HIPERTENSION Through Inhibition ANGIOTENSIN CONVERTING ENZYME

Characteristics of consumption kefir and its activity as an ACE inhibitor during storage, ie protein decreases from 4.75 to 4.09%; fat 2.19 to 1.98; lactose from 5.48 to 3.41%; pH from 3.79 to 3.57; total acid increased from 1.97 to 2.95%; ACE inhibitory activity decreased from 39.21 to 6.68%; IC50 increased from 0.98 to 1.45 mg / ml; and the total LAB decreased from 108 to 106 cfu / ml and there was no growth of E.coli.