Milk Protein Scholarly Open Access Journals
Milk contains 3.3% of total protein.
Milk protein contains all 9 essential amino acids that humans need.
Milk protein is synthesized in the mammary gland, but 60% of the amino acids used to build protein come from cow food. The total
milk protein content and amino acid composition varies depending on cattle breeds and the
genetics of individual animals. There are two main categories of
milk protein, which are largely determined by their chemical composition and physical properties. Serum protein does not contain
phosphorus and this protein remains in solution in
milk at pH 4.6. The casein protein family consists of various types of casein (α-s1, α-s2, ß and 6) and each has amino acid composition, genetic changes and functional properties.
Milk protein is used in a variety of specific functional and nutritional applications, and some
milk proteins have biological activities. Some of these biological activities are related to the whole protein itself, while others are related to the sequence of amino acids in the protein that can be produced by the whole protein during hydrolysis.
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