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1 Department of Neurosciences, 0634J, University of California San Diego, La Jolla 92093
Two mucins, large carbohydrate-rich proteins, enter milk from the lactating cell surface by way of the milk fat globule membrane. These mucins relate to a number of practical considerations including physical and flavor properties of milk, mastitis and economically important traits of cattle, and diarrheal disorders of humans and calves (scours). A greater understanding and more effective use of the milk mucins will require additional research.
Key Words: milk mucins • MUC1 • MUC-X
Submitted on October 20, 1998
Accepted on February 16, 1999
This article has been cited by other articles:
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  R. Rasero, L. Bianchi, E. Cauvin, S. Maione, S. Sartore, D. Soglia, and P. Sacchi Analysis of the Sheep MUC1 Gene: Structure of the Repetitive Region and Polymorphism J Dairy Sci, February 1, 2007; 90(2): 1024 - 1028. [Abstract] [Full Text] [PDF]
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P. Sacchi, A. Caroli, E. Cauvin, S. Maione, S. Sartore, D. Soglia, and R. Rasero Analysis of the MUC1 Gene and its Polymorphism in Capra hircus J Dairy Sci, September 1, 2004; 87(9): 3017 - 3021. [Abstract] [Full Text] [PDF]
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