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. 2023 Oct 25;33(3):491–503. doi: 10.1007/s10068-023-01428-5

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© The Korean Society of Food Science and Technology 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

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Fig. 1 — Protein composition of bovine milk. Sky blue and yellowish-green areas indicate caseins and whey proteins, respectively. The numbers show the percentage of each protein in the milk based on protein content of 100%. The data are extracted from Franzoi et al. (2019)