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Food and Beverages > Beverages > Milk > Milk Proteins
Physiological Phenomena > Diet, Food, and Nutrition > Beverages > Milk > Milk Proteins
Fluids and Secretions > Bodily Secretions > Milk > Milk Proteins
Food and Beverages > Food > Dairy Products > Milk > Milk Proteins
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Dairy Products > Milk > Milk Proteins
Food and Beverages > Food > Dietary Proteins > Animal Proteins, Dietary > Milk Proteins
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Dietary Proteins > Animal Proteins, Dietary > Milk Proteins
Amino Acids, Peptides, and Proteins > Proteins > Dietary Proteins > Animal Proteins, Dietary > Milk Proteins

Preferred term

Milk Proteins  

Type

  • mesh:Descriptor

Definition

  • The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. IMMUNOGLOBULINS occur in high concentrations in COLOSTRUM and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)

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Entry terms

  • Milk Protein

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URI

http://data.loterre.fr/ark:/67375/JVR-R0DHHXXW-S

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