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Nomenclature of the Proteins of Bovine Milk

Report of the Committee on Milk Protein Nomenclature, Classification, and Methodology of the Manufacturing Section of A.D.S.A.

¹ Department of Agricultural Biochemistry, University of Minnesota, St. Paul
² Department of Dairy Science, University of Illinois, Urbana
³ Eastern Utilization Research Branch, USDA, Philadelphia, Pa.
⁴ Department of Dairy and Food Industries, University of Wisconsin, Madison
⁵ Department of Chemistry, Kansas State College, Manhattan
⁶ Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Modern techniques of protein chemistry have shed a great deal of light on the nature and properties of the individual proteins of milk. The older empirically denned fractions have been shown to consist of mixtures, and several rather homogeneous proteins have been isolated and well characterized by the methods of electrophoresis, ultracentrifugation, immunology, and amino acid analysis (3, 5, 6, 8, 10, 12, 18, 20, 21, 22, 27, 28). Thus the classical nomenclature of the milk proteins in terms of "casein," "lactalbumin," and "lactoglobulin" is no longer adequate. On the other hand, a complete transition to a new nomenclature in terms of the individual components is not possible as yet because a number of components remain to be isolated and characterized. In a situation of this kind it is natural that some confusion has arisen. It is the purpose of this report to attempt to clarify the nomenclature of milk proteins by presenting a summary of current "preferred" usage and by showing the relationship between the individual proteins that have been isolated and the classical fractions.

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