Tag: Milk proteins

Archaeological analysis of ancient pottery has revealed traces of milk fats dating back nearly 9,000 years in modern-day Turkey. This discovery confirms that, yes, our ancestors consumed dairy, but the story of how and why is more complex than simply drinking raw milk, as most early adults were lactose intolerant.

Research published in the journal *Nutrients* highlights that the effect of milk proteins on inflammation is not universal, with some individuals showing inflammatory responses while others may experience anti-inflammatory effects. The question of whether casein is bad for inflammation depends heavily on individual factors and the specific type of casein consumed.

Heating food, including milk, will always result in some nutrient loss, but the method of heating, such as microwaving, may not be as damaging as you think. In fact, microwaving may even preserve more nutrients compared to other methods due to shorter cooking times. This guide explores how heating milk in the microwave impacts its nutritional value, comparing it to traditional methods.

Milk contains a complex mixture of proteins, with approximately 80% consisting of casein and 20% comprising whey proteins, which do include globulin. This diverse protein profile plays a crucial role in providing essential nutrients and bioactive compounds that support the health of newborns and beyond.

Alpha-lactalbumin is a key globular protein found in all mammalian milk, and in humans it constitutes approximately 20-25% of the total protein content. Another name for alpha-lactalbumin is LALBA, the gene symbol for the protein. This multifunctional protein plays a crucial role in lactose biosynthesis and provides essential amino acids for growth and development.

During cheese production, milk is separated into curds and liquid whey. A common question arises for those with dairy protein sensitivities: does cheese contain lactalbumin? The answer is nuanced, depending heavily on the type of cheese and how it is made.

According to scientific research, ultra-high-temperature (UHT) processing and the subsequent ambient storage can cause significant biochemical changes to milk proteins. These alterations, which affect the whey and casein fractions, are critical to understanding the effects of UHT processing and storage on milk proteins and the product's overall quality and shelf-life.

An estimated 68% of the world's population has some degree of lactose malabsorption, making lactose-free milk a popular choice for many. While it offers relief from digestive discomfort for those with lactose intolerance, is there any downside to lactose-free milk that consumers should be aware of?

Dating back before the 12th century, the word 'whey' originates from the Old English word 'hwæg,' which referred to the watery liquid separating from milk curds. This ancient byproduct of milk is the very foundation for the modern, widely popular protein supplement that bears its name.

Milk is a naturally stable emulsion, a fact that confirms dairy milk has emulsifiers inherently present within its complex structure. This stability is maintained by natural components like specialized proteins and fats that prevent its separation into fat and water phases.