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Milk Proteins

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Dairy Chemistry and Biochemistry

Abstract

Normal bovine milk contains about 3.5 % protein. The concentration changes significantly during lactation, especially during the first few days post-partum; the greatest change occurs in the whey protein fraction. The natural function of milk proteins is to supply young mammals with the essential amino acids required for the development of muscular and other protein-containing tissues, and with a number of biologically active proteins, e.g. immunoglobulins, vitamin-binding and metal-binding proteins and various protein hormones. The young of different species are born at very different states of maturity, and, consequently, have different nutritional and physiological requirements. These differences are reflected in the protein content of the milk of the species, which ranges from ~1 to ~24 %. The protein content of milk is directly related to the growth rate of the young of that species, reflecting the requirements of protein for growth.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney & J. A. O’Mahony

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Appendix 4A Structures of Amino Acids Occurring in Proteins

Appendix 4A Structures of Amino Acids Occurring in Proteins

Fig. 4A.1
figure 46

Protocols for the manufacture of conventional casein—whey protein co-precipitates (from Mulvihill 1992)

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Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., O’Mahony, J.A. (2015). Milk Proteins. In: Dairy Chemistry and Biochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-14892-2_4

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