The Minor Proteins of Bovine Milk

Abstract

To summarize the state of knowledge concerning the minor proteins of bovine milk, it can be observed that: The following proteins have been adequately shown to be native constituents of milk, prepared in crystalline, or very pure form, and some knowledge is available concerning their composition, structure, and properties: xanthine oxidase, lactoperoxidase, alkaline phosphatase, and trypsin inhibitor. The following proteins have been adequately shown to be native constituents of milk and some knowledge is available concerning their properties: protease, amylases, lipases, and lactenins I and II. The following proteins have been shown to be present in milk and have been prepared in a crystalline or concentrated form, although they still appear to be heterogenous and some question exists as to their origin: γ-casein, and a red protein. The following proteins have been shown to be present in milk, but a question exists as to their origin, and they have not been adequately purified f or characterizations: the lactose-destroying enzymes, aldolase, catalase, copper protein, σ-proteose, and sunlight-flavor precursor. That much more information is needed is obvious. © 1958, American Dairy Science Association. All rights reserved.