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Mechanism of Secretion of the Aqueous Phase of Milk

Agricultural Research Council, Institute of Animal Physiology, Babraham, Cambridge, England

ABSTRACT

Introduction

The aqueous phase of milk has received less study than it deserves. The chief changes in milk composition are variations in fat and to a lesser extent casein concentrations, so that to some extent the secretion of these components can vary independendy of the milk yield. Since the composition of milk serum varies much less than that of fat and protein, it is not surprising that factors affecting it have been much less studied. However, in most species it is the major component of milk, the vehicle in which the casein and fat are suspended. Thus, in dairy animals variations in its rate of secretion are the main causes of variations in milk yield, which are so important to the farmer.

Ions. The aqueous phase of milk, which is most easily obtained for analysis by ultracen-trifugation, may be defined as that part which contains components in solution and is roughly equivalent to whey or milk serum.