Milk Composition describes the chemical and physical properties and effects of pasteurization on the compounds in milk. Milk composition includes Carbohydrate (Lactose), Fat,
Protein, Vitamins, Minerals and Enzymes. Milk is composed of milk proteins. The total protein component of milk is composed of numerous specific proteins. The primary group of milk proteins are the caseins. There are 3 or 4 caseins in the milk of most species; the different caseins are distinct molecules but are similar in structure. All other proteins found in milk are grouped together under the name of whey proteins. The major whey proteins in cow milk are beta-lactoglobulin and alpha-lactalbumin. OMICS Group International is one of the leading Open Access Publishers which is running 700+ peer-reviewed journals. OMICS Group through its Open Access Initiative is committed to make genuine and reliable contributions to the scientific community. It follows an Open Access publication model that enables the dissemination of research articles to the global community free of cost. Advances in dairy Research is one of the best open access, globally maiden journal with the wide range of area that deals with Dairy Research, Dairy Farming, Milk Protein , Milk Analysis, Animal breeding, Dairy animal Production, UHT Processes and Biotechnology, Biochemistry of dairy milk and to introduce various forms of technological developments. Advances in dairy Research is among the top Open Access journals which publish the articles related to Milk Composition. Advances in dairy Research provide a forum for Scientists from all over the world to exchange ideas, to propagate the advancement of science.
Last date updated on June, 2014