Table 1.
Main components and protein profile of bovine milk [3].
| Composition (g/L) | Molecular Weight (kDa) | Isoelectric Point | |
|---|---|---|---|
| Lactose | 48 (a) | ||
| Lipids | 35–52 (a) | ||
| Salts | 8–9 (a) | ||
| Proteins | 35 (a) | ||
| S1-Casein | 12–15 | 23.6 | 4.44–4.76 |
| αS2-Casein | 3–4 | 25.2 | --- |
| β-Casein | 9–11 | 24.0 | 4.83–5.07 |
| κ-Casein | 2–4 | 19.0 | 5.3–5.8 |
| β-Lactoglobulin | 2–4 | 18.3 | 5.13 |
| α-Lactalbumin | 0.6–1.7 | 14.2 | 4.2–4.5 |
| Serum albumin | 0.4 | 66.4 | 4.7–4.9 |
| Immunoglobulin | 0.3–0.7 | 161.0 (b) | 5.5–6.8 (b) |
| Lactoferrin | 0.02–0.1 | 76.1 | 8.81 |
| Lactoperoxidase | 0.01–0.06 (c) | 77.5 (d) | 9.5 (d) |