Journal of Dairy Science and Biotechnology
- Volume 17 Issue 1
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- Pages.50-57
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- 1999
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
Functional Properties of Milk
우유의 기능성
- Jin, Hyun-Seok (Nam Yang Dairy Research & Development Center)
- 진현석 (남양유업 중앙연구소)
- Published : 1999.05.28
Abstract
Milk is a first food for as long as the mammalian race has existed. A characteristic unique to mammal is their ability to secrete milk as a source of nutrients and immunological protection for their young. From a nutitrional viewpoint, milk has heen described as nature's most perfect food, owing mainly to its biological role as the only source of nutrition for the infant mammal. Milk is estimated to contain more than 100,000 molecular species, However, the average contents of milk can be simplified to 3.4% fat, 3.1% protein (80% casein protein and 20% whey protein), 4.5% lactose, and 0.7% ash. Chemically, milk is a very complex fluid rich in nutrients, antibodies, growth factors, antimicrobial components etc. This report will discuss functional properties of milk components, such as lactoferrin, opoid peptide, CPP, cGMP and sialic acid etc.
Keywords