The proteins of the milk fat globule membrane in the balance

The proteins of the milk fat globule membrane in the balance 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 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

The proteins of the milk fat globule membrane in the balance

Trends in Food Science & Technology, Volume 15 (9) – Sep 1, 2004

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Publisher
Elsevier
Copyright
Copyright © 2004 Elsevier Ltd
ISSN
0924-2244
D.O.I.
10.1016/j.tifs.2003.12.005
Publisher site
See Article on Publisher Site

Abstract

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

Journal

Trends in Food Science & TechnologyElsevier

Published: Sep 1, 2004

References

  • Mechanism of promotion of lymphatic drug absorption by milk fat globule membrane
    Liu, H.-X.; Adachi, I.; Horikoshi, I.; Ueno, M.
  • Current perspectives on milk hypersensitivity
    Pelto, L.; Laitinen, I.; Lilius, E.-M.
  • Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream
    Smith, A.K.; Kakuda, Y.; Goä, H.D.
  • Characterization of protein components of natural and heat-treated milk fat globule membranes
    Ye, A.; Singh, H.; Taylor, M.W.; Anema, S.

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