Expanding the bovine milk proteome through extensive fractionation.

  title={Expanding the bovine milk proteome through extensive fractionation.},
  author={Asger Nissen and Em\oke Bendixen and K L Ingvartsen and Christine Maria R\ontved},
  journal={Journal of dairy science},
  volume={96 12},
Bovine milk is an agricultural product of tremendous value worldwide. It contains proteins, fat, lactose, vitamins, and minerals. It provides nutrition and immunological protection (e.g., in the gastrointestinal tract) to the newborn and young calf. It also forms an important part of human nutrition. The repertoire of proteins in milk (i.e., its proteome) is vast and complex. The milk proteome can be described in detail by mass spectrometry-based proteomics. However, the high concentration of… CONTINUE READING