Table 2 Composition of whey proteins in cow, buffalo, goat and sheep milk
From: Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge
Parameters | Cow Milk | Buffalo Milk | Sheep Milk | Goat Milk |
|---|---|---|---|---|
Whey proteins (g/L) | 6.46 | 6.46 | 10.76 | 6.14 |
β- Lactoglobulin (%) | 59.3 | 59.3 | 61.1 | 54.2 |
α- lactalbumin (%) | 16.2 | 16.2 | 10.8 | 21.4 |
Immunoglobulin’s (%) | 15.0 | 15.0 | 20.0 | 11.5 |
Serum albumin/lactoferrin (%) | 9.5 | 9.5 | 8.1 | 12.8 |