4.7.I Occurrence and microheterogeneity B-Lactoglobulin is a major protein in bovine milk, representing about 50% of total whey protein and 12% of the total protein of milk. It was among the first proteins to be crystallized, and since crystallizability was long considered to be a good criterion of homogeneity, B-Ig, which is a typical
The milks of all mammals contain lipids but the concentration varies widely between species from c. 2% to greater than 50%(Table 3. 1). The principal function of dietary lipids is to serve as a source of energy for the neonate and the fat content in milk largely reflects the energy requirements of the species, e.g. land animals indigenous to cold environments and marine
Lactose is the principal carbohydrate in the milks of all mammals; non mammalian sources are very rare. Milk contains only trace amounts of other sugars, including glucose(50 mg\), fructose, glucosamine, galac- tosamine, neuraminic acid and neutral and acidic oligosaccharides The concentration of lactose in milk varies widely between species(Table 2.1). The lactose content of cows'milk varies with the breed of cow
Milk is a fluid secreted by the female of all mamalian species, of which there are more than 4000, for the primary function of meeting the complete nutritional requirements of the neonate of the species. In addition, milk serves several physiological functions for the neonate. Most of the non- nutritional functions of milk are served by proteins and peptides which
