In: Caseins

Editor: Laurence Mendoza

Chapter 3

ISBN: 978-1-63485-327-9

© 2016 Nova Science Publishers, Inc.

CASEINS CHARACTERISTICS IN EQUID

AND HUMAN MILK

Silvia Vincenzetti1,*, Ambra Ariani1 and Paolo Polidori2

1 Scuola di Bioscienze e Medicina Veterinaria, Università di Camerino,

Matelica (MC), Italy 2Scuola di Scienze del Farmaco e dei Prodotti per la Salute,

Università di Camerino, Matelica (MC), Italy

ABSTRACT

Equid milk is similar in composition to human milk, even if equids and humans are phylogeneticaJly distantly related. The protein content of milk varies considerably between species and reflects the growth rate of the young. For humans, one of the slowest growing and maturing species, it takes 120-180 days to double birth weight and only 7% of calories come from protein. Equid species take between 30 and 60 days to double their birth weight and, like humans, have an exceptionally low leve! of protein in their milk.

Caseins are the predominant class of proteins in bovine milk, about 80% of tota! rnilk protein, while equid and human milk contains less caseins and more whey proteins. The biologica! function of the caseins lies in their ability to form macromolecular structures, casein micelles, which transfer large amounts of calcium to the neonate with a minimal risk of pathological calcification of the mammary gland. Casein micelles

• Corresponding author: Email: silvia.vincenzetti@unicam.it.

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