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Fluids and Secretions > Bodily Secretions > Milk > Milk Proteins
Food and Beverages > Beverages > Milk > Milk Proteins
Physiological Phenomena > Diet, Food, and Nutrition > Beverages > 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

  • Topical Descriptor

Broader concept

Narrower concepts

Entry terms

  • Milk Protein
  • Protein, Milk
  • Proteins, Milk

Scope note

  • 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)

History note

  • 73

In other languages

URI

http://www.yso.fi/onto/mesh/D008894

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