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NUTRITIONAL ASPECTS OF MILK PROTEIN
Author(s) -
MANSON W.
Publication year - 1975
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1975.tb00700.x
Subject(s) - ingestion , human nutrition , milk protein , food science , amino acid , dietary protein , microbiology and biotechnology , biochemistry , chemistry , biology , endocrinology
The significance of milk proteins in human nutrition is discussed in the light of the considerable advances in the understanding of their chemistry which have been made recently. In particular comparison is made of the effectiveness of milk proteins and those from other sources in fulfilling human requirements for essential amino acids and attention is drawn to the possible significance of the predominantly phospho‐protein character of milk proteins. Finally consideration is given to the use of milk proteins as the basic raw material for specialist preparations designed to meet nutritional requirements in circumstances of abnormal protein metabolism and to possible ill effects to be expected from ingestion of milk protein.