Human Anatomy and Physiology : III. Vitamins And Nutrition Part-III

Cow milk is yellowish in colour because of the presence of carotene. Buffalo milk appears whiter than cow milk because it does not contain the yellow pigment carotene. Casein is a protein that makes up approximately 80 percent of the total protein content of cow's milk. Existing as globules within the milk and largely responsible for giving milk its white colour.

The average fat content in buffalo milk is about 7.2%, while fat content in cow milk ranges from about 3.5 to 4.0 %. Apart from this it also contains minerals and other essential nutrients.

The enzymes necessary to break down and digest milk (rennin and lactase) start to disappear by the age of two or three years and completely disappear between 6 to 15 years of age in most humans. Therefore from around that age, many children no longer secrete those enzymes (lactase and rennin) and they become what's referred to as 'lactose intolerant.' Many people around the world have known allergies to milk and milk products and are unable to digest such substances. In particular, many people are known to be unable to consume milk product due to such intolerance.

Rennin enzymes play an important role in helping young mammals to digest milk. Rennin enzymes are produced by the stomach cell. It is secreted in large amounts right after the birth and then its production gradually drops off. When milk enters the stomach, prorenin is activated by the hydrochloric acid in the gastric juice and converted into the active rennin enzyme. The function of rennin enzyme is to curdle milk and separate it into semi-solid curds and liquid whey. Curdling of the milk is necessary to be retained in the stomach long enough for the milk proteins to be digested properly.

Casein is a phosphoprotein, which is found in milk. Phosphoprotein means any protein containing bound phosphate. The white colour of the milk is also due to the presence of casein. Some of the other proteins like lactoglobulin and lactalbumin are also found in milk.

Casein is a phosphoprotein, which is found in milk. Phosphoprotein means any protein containing bound phosphate. The white colour of the milk is also due to the presence of casein. Some of the other proteins like lactoglobulin and lactalbumin are also found in milk.

Casein is a phosphoprotein, which is found in milk. Phosphoprotein means any protein containing bound phosphate. The white colour of the milk is also due to the presence of casein. Some of the other proteins like lactoglobulin and lactalbumin are also found in milk.

Proteins are large, complex molecules that play many critical roles in the body. They do most of the work in cells and are required for the structure, function and regulation of the body's tissues and organs. Serving as the basic structural molecule of all the tissues in the body, proteins makes up nearly 17 percent of the total body weight.

Proteins are an organic compound that contain mainly the element nitrogen, carbon, hydrogen, and oxygen. Proteins are the most diverse group of biologically important substances and are often considered to be the central compound, necessary for life. The body's primary building block for muscles, bone, skin and many other tissues is protein. So the slow growth of human body is caused due to the lack of protein.

Proteins, after water are the most abundant constituent of protoplasm. They are made up of carbon, oxygen, hydrogen and nitrogen but sulphur, iodine, iron, and some other elements may also be found in them in traces. Proteins are long chain compounds; their simple components or basic building units are the amino acids.