Bovine milk contains ~13% solids, which include fat, lactose, protein, and organic and inorganic salts. Normal milk contains ~3.5 g total protein per 100 ml which falls into two main categories based on solubility at pH 4.6 at >~8°C. Under these conditions...
CITATION STYLE
Mulvihill, D. M., & Ennis, M. P. (2003). Functional Milk Proteins: Production and Utilization. In Advanced Dairy Chemistry—1 Proteins (pp. 1175–1228). Springer US. https://doi.org/10.1007/978-1-4419-8602-3_32
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