Also known as milk protein. Milk in a wide variety of protein mixtures in general.
Mainly by casein (casein) and whey protein (lactoal-bumin) two major components. The former is the milk at 20 ℃, PH value of 4.6 under the conditions of precipitated protein was dissolved in the remaining whey proteins are called whey proteins. Whey protein include β- lactoglobulin, α- lactalbumin, serum albumin and immunoglobulins and other trace protein, such as copper, zinc - superoxide dismutase enzymes. In addition to serum albumin, immunoglobulins from the blood, all the casein and whey protein are synthesized in the mammary gland of milk secretory cell products. With most of the amino acid sequence determination of milk protein, milk protein have been found many variant.
Milk protein is mainly used as a food additive. Since milk is rich in lactose, lactose is a disaccharide, lactase secreted in the organism needs to decompose. Mammals larvae will naturally produce lactase, but three years later the secretion of lactase will gradually be reduced or stopped. For people of different ethnic situation is different. As often with dairy products generally nomadic living, through natural selection, life will secrete lactase.