1 <h5>The proteins of the milk fat globule membrane</h5> Milk is the only biological material selected by evolutionary pressure for the nutrition of mammals at the time of their rapid growth after birth. In the western world, cow's milk has become a common food also after childhood. This is due to the fact that milk is a product which is palatable, well absorbed, not expensive, easily found, well tested over time, and finally because it is a food which recalls to the mind our first life experiences. Due to modern food technology, milk is also a safe foodstuff with long established reliable quality control procedures and is very stable. From a nutritional point of view, milk may be considered a complete food, perhaps the best, since it contains the three basic macronutrients, proteins, lipids and carbohydrates, in an optimal ratio. But milk is not only a food: it is the tool by which the mother continues her protection from the foetus to the newborn child. In fact, with breast-feeding, the mother not only delivers nutrients to the newborn, but also informational molecules representing the means of communication between the maternal mammary epithelium and the gastrointestinal system of the
Trends in Food Science & Technology – Elsevier
Published: Sep 1, 2004
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