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Protein Production in the Bovine. Daily Production of the Specific Milk Proteins during the Lactation Period¹

Laboratory of Biochemistry, Department of Dairy Science, University of Illinois, Urbana

ABSTRACT

In recent years, the major specific proteins of bovine skimmilk have been isolated and characterized. Casein is composed of three components designated as -casein, ß-casein, and -casein. Five major components, the immune globulins (immune euglobulins and pseudoglobulins), -lactalbumin, ß-lactoglobulin, and milk serum albumin, together comprise up to 85% of the serum (or whey) proteins. These major proteins account for about 97% of the total protein of skimmilk (3).

The biological and technological importance of each of these proteins have prompted an investigation of their production by the dairy cow. In this connection, studies reported from this laboratory have shown that there are differences between the various breeds of dairy cows in their relative production of the individual proteins (10). The daily production of total casein and the milk serum proteins also has been compared with that of fat and total milk during the entire lactation period (7). The studies reported herein describe the daily production levels of the individual proteins comprising casein and the serum proteins during the entire lactation period.

¹ Supported in part by aid from the Rockefeller Foundation.