Asset Details
Do you wish to reserve the book?
Major Advances Associated with the Biosynthesis of Milk
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Major Advances Associated with the Biosynthesis of Milk
Do you wish to request the book?
Major Advances Associated with the Biosynthesis of Milk
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Major Advances Associated with the Biosynthesis of Milk
2006
Overview
The mammary gland has an incredible level of organization and a remarkable ability to convert circulating nutrients into milk components. This review highlights four areas of high interest in the biology of milk synthesis where advances over the last quarter-century have resulted in new understanding or revealed new opportunities. First, advances in our understanding of the mechanisms of milk secretion has led to a substantial increase in our knowledge of the intracellular origin of lipid droplets and the identity and potential function of milk fat globule membrane proteins in milk-lipid secretion. Second, recent breakthroughs have advanced our understanding of the nutritional regulation of milk fat and highlighted the interrelations between dietary components, digestive processes in the rumen, and the regulation of mammary synthesis of milk fat. Third, nutritional quality is becoming increasingly important in food choices because of consumer awareness of the links between diet and health. The traditional nutritional value of milk and dairy products is well established, but recent discoveries have identified a number of “bioactive” components in milk with potential to improve human health. Finally, the concept of genetic engineering and the use of animals as “bioreactors” and the “pharming” of proteins not normally found in milk have gained recognition, with the dairy industry ideally suited to take advantage of advances in these areas.
Publisher
Elsevier Inc,American Dairy Science Association,Am Dairy Sci Assoc
Subject
/ Animal Nutritional Physiological Phenomena
/ Animals
/ Biological and medical sciences
/ Dairying
/ Fats
/ Female
/ Fundamental and applied biological sciences. Psychology
/ human health milk fat secretion
/ Humans
/ Mammary Glands, Animal - physiology
/ milk
/ Milk and cheese industries. Ice creams
/ milk fat
/ Milk Proteins - biosynthesis
/ Terrestrial animal productions
/ trends
