Abstract
The significance of milk proteins in human nutrition is discussed in the light of the considerable advances in the understanding of their chemistry which have been made recently. In particular comparison is made of the effectiveness of milk proteins and those from other sources in fulfilling human requirements for essential amino acids and attention is drawn to the possible significance of the predominantly phospho‐protein character of milk proteins. Finally consideration is given to the use of milk proteins as the basic raw material for specialist preparations designed to meet nutritional requirements in circumstances of abnormal protein metabolism and to possible ill effects to be expected from ingestion of milk protein.
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