MILK PROTEIN
\mˈɪlk pɹˈə͡ʊtiːn], \mˈɪlk pɹˈəʊtiːn], \m_ˈɪ_l_k p_ɹ_ˈəʊ_t_iː_n]\
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The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. Immunoglobulins occur in high concentrations in colostrum and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)
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