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Milk Composition & Synthesis
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Milk Synthesis

Milk Protein and Milk Quality

In addition to their importance in mammary gland function (such as a-lactalbumin's role in lactose synthesis) and in neonate nutrition and health, milk proteins are of major interest in terms of manufactured milk products such as cheese, baking products, etc. Milk and milk products provide 20% of the daily per capita protein available for consumption in the US.

Nutritional quality of dietary protein depends largely on the pattern and concentration of essential amino acids that they provide for the synthesis of nitrogen-containing compounds within the body. The types of amino acids and their concentrations in cow milk protein are very close to the amino acid requirements of the human, as well as of the newborn calf.

Whey proteins have proportionately more sulfur-containing amino acids (Cys, Met) than casein, so that the combined intake of caseins and whey proteins results in an optimal balance of the amino acids. Milk proteins have a relative surplus of some essential amino acids (Lys, Thr, Met, Ile), which makes them valuable for supplementing vegetable proteins which often are limiting in those amino acids.

Milk Composition & Synthesis