Instruct: Given a question, retrieve documents that can help answer the question.
Query: Which milk has the highest protein content?
Breast milk also contains much more protein than cow's milk. It contains 60% protein whereas cow’s milk contains only 40% protein. Protein is very important for infants because they need more protein per pound than adults do. For the first few months of their life, this protein must come from breast milk or formula, it cannot come from cow's milk . One specific protein that breast milk has is lactoferrin, which is bacteriostatic, meaning it prevents the growth of harmful bacteria. Without protein, the baby cannot produce the immunity that its body desperately needs, resulting in a higher risk of disease and malnutrition. Breast milk provides the best source of protein for an infant.
All mammalian species produce milk, but the composition of milk for each species varies widely and other kinds of milk are often very different from human breast milk. As a rule, the milk of mammals that nurse frequently (including human babies) is less rich, or more watery, than the milk of mammals whose young nurse less often. Human milk is noticeably thinner and sweeter than cow's milk.
Whole cow's milk contains too little iron, retinol, vitamin E, vitamin C, vitamin D, unsaturated fats or essential fatty acids for human babies. Whole cow's milk also contains too much protein, sodium, potassium, phosphorus and chloride which may put a strain on an infant's immature kidneys. In addition, the proteins, fats and calcium in whole cow's milk are more difficult for an infant to digest and absorb than the ones in breast milk. Evaporated milk may be easier to digest due to the processing of the protein but is still nutritionally inadequate. Some infants are allergic to cow's milk protein, this problem may be associated with infant formulas derived from cow's milk.
Milk basic protein (MBP) is a fraction of whey protein found in milk. Separated from milk through the process of fractionation, it is a functional compound and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase, with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the remainder of the fraction. MBP has been evaluated for safety and is intended for use as a dietary ingredient. It is approved in Japan as a functional food ingredient in tofu and nattō.
Besides the polar lipids, the outer layer of MFGM contains a number of glycosylated and non-glycosylated proteins. Proteomic analysis has revealed at least 191 different known proteins in human MFGM, and comparable numbers in bovine milk protein concentrates. While quantitatively these only represent 1% to 2% of total milk protein content, MFGM proteins are of significant interest because many are known to have bioactive and potentially beneficial properties; almost half of identified proteins have membrane/protein trafficking or cell signaling functions. The glycosylated proteins, including mucins (MUC-1, MUC-4, MUC-15), butyrophilin, lactadherin, and CD36, have been suggested to enhance triacylglyceride digestion efficiency. Furthermore, lactadherin and MUC-1, in addition to the non-glycosylated protein xanthine oxidase, have been shown or suggested in preclinical studies to possess antimicrobial properties.
The medicinal property of the Vechur cow's milk have been documented traditionally by Ayurveda and recent scientific studies have substantiated this. The protein component of the Vechur cow's milk has an improved antimicrobial property. As per recent findings, the anti-bacterial property of the lactoferrin protein present in the Vechur Cow milk is more than that of the antibiotic ampicillin. Although lactoferrin, present in the milk of all mammals, is found to have antimicrobial, antiviral, antitumor, immunodefence and anti-inflammatory properties recent studies prove that in the case of the lactoferrin protein in the Vechur Cow milk, these properties are much more enhanced. The Vechur Ghee (clarified butter) produced from Vechur cow’s milk, is famous for its high medicinal values due to the presence of A2 beta-lactalbumin protein and higher arginine content which is good for the health of convalescing people.
There is a market for human breast milk, both in the form of wet nurse service and milk product. As a product, breast milk is exchanged by human milk banks as well as directly between milk donors and customers mediated by websites on the Internet. Human milk banks generally have standardized measures for screening donors and storing the milk, while donors on websites vary in regard to these measures. A study in 2013 came to the conclusion that 74% of breast milk samples from providers found from websites were colonized with Gram-negative bacteria or had more than 10,000 colony-forming units/mL of aerobic bacteria. Growth happens during transit. According to the FDA, the bacteria in fresh milk doubles every 20 minutes. Breast milk is considered to be healthier than cow's milk and infant formula when it comes to feeding an infant in the first 6 months of life, but only under extreme situations do international health organizations support feeding an infant breast milk from a healthy wet nurse rather than that of its biological mother. One reason is because the unregulated breast milk market is fraught with risks such as drugs of abuse and prescription medications being present in donated breast milk. The transmission of these substances through breast milk can do more harm than good when it comes to the health outcomes of the infant recipient.
Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The same, or very similar, proteins are also found in related grasses within the tribe Triticeae. Seed glutens of some non-Triticeae plants have similar properties, but none can perform on a par with those of the Triticeae taxa, particularly the "Triticum" species (bread wheat, durum wheat, etc.). What distinguishes bread wheat from these other grass seeds is the quantity of these proteins and the level of subcomponents, with bread wheat having the highest protein content and a complex mixture of proteins derived from three grass species ("Aegilops speltoides", "Aegilops tauschii strangulata", and "Triticum monococcum").
According to US & Canadian Dietary Reference Intake guidelines, the protein Recommended Dietary Allowance (RDA) for adults is based on 0.8 grams protein per kilogram body weight. The recommendation is for sedentary and lightly active people. Scientific reviews can conclude that a high protein diet, when combined with exercise, will increase muscle mass and strength, or conclude the opposite. The International Olympic Committee recommends protein intake targets for both strength and endurance athletes at about 1.2-1.8 g/kg body mass per day. One review proposed a maximum daily protein intake of approximately 25% of energy requirements, i.e., approximately 2.0 to 2.5 g/kg.
Potatoes, cauliflower, tomatoes, and flowers are important export crops, shipped mostly to the United Kingdom. The Jersey breed of dairy cattle is known worldwide and represents an important export income earner. Milk products go to the UK and other EU countries.
Protein is a nutrient needed by the human body for growth and maintenance. Aside from water, proteins are the most abundant kind of molecules in the body. Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin. Proteins are also used in membranes, such as glycoproteins. When broken down into amino acids, they are used as precursors to nucleic acid, co-enzymes, hormones, immune response, cellular repair, and other molecules essential for life. Additionally, protein is needed to form blood cells.
Computational analysis revealed the most abundant amino acid to be leucine at 10.1% of the total protein. The second most abundant was serine which contributes to 8.6% of the total protein. Glutamic acid was third most abundant and contributes to 7.7% of the protein. This analysis also revealed that the protein appears to be deficient in tryptophan as it only contributes to 1.1% of the protein. Based on the distribution of other amino acid types, there were five high scoring hydrophobic segments. There were also two transmembrane domains located at 82-98aa and 432-449aa.
A distinguishing characteristic of the class "Mammalia" is the presence of mammary glands. The mammary glands are modified sweat glands that produce milk, which is used to feed the young for some time after birth. Only mammals produce milk. Mammary glands are most obvious in humans, as the female human body stores large amounts of fatty tissue near the nipples, resulting in prominent breasts. Mammary glands are present in all mammals, although they are seldom used by the males of the species.
Yaks provide their herders with many different benefits, including dung for fuel, draught power, meat, fiber, and milk. Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is common. Each individual yak cow produces little milk, so only when large herds are present can herders expect much milk to be obtained. Milk is much more plentiful in summer than winter; turning fresh milk into butter or cheese is a way to store calories for later use.
Soy formula is a substitute for human breast milk. It is a commercial product based on the proteins found in soybeans. Soy infant formula uses processed soybeans as its source of protein, and comes in powdered or liquid form. Usually lactose-free, soy infant formula contains a different sugar. Infants who are intolerant of cows’ milk protein may also be intolerant of soy protein. It differs from human breast milk in a number of ways. Soy protein inhibits the absorption of iron. The soy-based formulas discussed by the World Health Organization reports that soy formula is fortified with iron to compensate for this effect. One naturally occurring plant-based compound found in soy-based infant formula is phytic acid. It is also a strong inhibitor of iron absorption, though it can be removed in processing. It is not known how many manufacturers of soy-based formula incorporate this practice. China and Vietnam have regulated soy-based infant formulas to include NaFeEDTA (sodium-feric ethylenediaminetetraacetic acid) to fortify the formula and enhance the absorption of iron by the infant. When iron compounds are added to soy-based infant formula, the iron compound is encapsulated to prevent it from making the formula dark.
Proponents of raw milk (in the U.S.) advance two basic arguments for unpasteurized milk. They state that pasteurization destroys or damages some of the milk's nutrients, and that while pasteurization may kill dangerous bacteria, it also kills off good bacteria that raw milk supporters have stated to have health benefits. The United States Food and Drug administration has stated that this is false, and that pasteurizing milk does not destroy any of its nutritive value.
The U.S. Food and Drug Administration does not maintain a standard of identity for "pasteurized prepared cheese product," a designation which particularly appears on many Kraft products. Nor does the FDA maintain a standard of identity for "pasteurized process cheese product" (emphasis on the trailing "Product"), a designation which appears particularly on many American store- and generic-branded singles. Products labeled as such may use milk protein concentrate (MPC) in the formulation, an ingredient which does not appear in the above FDA definitions. The desire to use inexpensive imported milk protein concentrate is noted as motivation for the introduction of these and similar terms, and for the relabeling of some products. After an FDA Warning Letter protesting Kraft's use of MPC in late 2002, some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product," Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product," and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack."
The protein requirement for each individual differs, as do opinions about whether and to what extent physically active people require more protein. The 2005 Recommended Dietary Allowances (RDA), aimed at the general healthy adult population, provide for an intake of 0.8 grams of protein per kilogram of body weight. A review panel stating that "no additional dietary protein is suggested for healthy adults undertaking resistance or endurance exercise."
Many governmental officials and the majority of public health organizations hold to the need for pasteurization. Before pasteurization, many dairies, especially in cities, fed their cattle on low-quality food, and their milk was rife with dangerous bacteria. Pasteurizing it was the only way to make it safely drinkable. As pasteurization has been standard for many years, it is now widely assumed that raw milk is dangerous. The Cornell University Food Science Department has compiled data indicating that pathogenic microorganisms are present in between 0.87% and 12.6% of raw milk samples.
The daily requirement for humans to remain in nitrogen balance is relatively small. The median human adult requirement for good quality protein is approximately 0.65 gram per kilogram body weight per day and the 97.5 percentile is 0.83 grams per kilogram body weight per day. Children require more protein, depending on the growth phase. A 70 kg adult human who was in the middle of the range would require approximately 45 grams of protein per day to be in nitrogen balance. This would represent less than 10% of kilocalories in a notional 2,200 kilocalorie ration. William Cumming Rose and his team studied the essential amino acids, helping to define minimum amounts needed for normal health. For adults, the recommended minimum amounts of each essential amino acid varies from 4 to 39 milligrams per kilogram of body weight per day. To be of good quality, protein only needs to come from a wide variety of foods; there is neither a need to mix animal and plant food together nor a need to complement specific plant foods, such as rice and beans. The notion that such specific combinations of plant protein need to be made to give good quality protein stems from the book "Diet for a Small Planet". Plant protein is often described as incomplete, suggesting that they lack one or more of the essential amino acids. Apart from rare examples, such as Taro, each plant provides an amount of all the essential amino acids. However, the relative abundance of the essential amino acids is more variable in plants than that found in animals, which tend to be very similar in essential amino acid abundance, and this has led to the misconception that plant proteins are deficient in some way.
Both species of wildebeest are even-toed, horned, greyish-brown ungulates resembling cattle. Males are larger than females and both have heavy forequarters compared to their hindquarters. They have broad muzzles, Roman noses, and shaggy manes and tails. The most striking morphological differences between the black and blue wildebeest are the orientation and curvature of their horns and the color of their coats. The blue wildebeest is the bigger of the two species. In males, blue wildebeest stand 150 cm tall at the shoulder and weigh around 250 kg, while the black wildebeest stands 111 to 120 cm tall and weighs about 180 kg. In females, blue wildebeest have a shoulder height of 135 cm and weigh 180 kg while black wildebeest females stand 108 cm at the shoulder and weigh 155 kg. The horns of blue wildebeest protrude to the side, then curve downwards before curving up back towards the skull, while the horns of the black wildebeest curve forward then downward before curving upwards at the tips. Blue wildebeest tend to be a dark grey color with stripes, but may have a bluish sheen. The black wildebeest has brown-coloured hair, with a mane that ranges in color from cream to black, and a cream-coloured tail. The blue wildebeest lives in a wide variety of habitats, including woodlands and grasslands, while the black wildebeest tends to reside exclusively in open grassland areas. In some areas, the blue wildebeest migrates over long distances in the winter, whereas the black wildebeest does not. The milk of the female black wildebeest contains a higher protein, lower fat, and lower lactose content than the milk of the blue wildebeest. Wildebeest can live more than 40 years, though their average lifespan is around 20 years.
The milk has an excellent quality and is adequate either for the direct consumption or for the processing to high-quality products (cheese, butter, yogurt). Among the mountain cattle breeds in Italy the Tyrol Grey has the best milk amount/milk quality (fat, protein) ratio and delivers a higher amount of contents for the processing to quality products. The above-average per cow was 2002 in the South Tyrol about 4,836 kg milk per annum, 3.78% milk fat content, and 3.38% protein (8,491 control cows). When you evaluate the performance you have to allow for the middle body weight and the tough feeding and husbandry conditions in mountain regions.
The Istrian Milk sheep's milk is known for being very high in fat content and protein. Their milk averages a fat content of 9% and a 6.4% protein content, although some individual sheep can produce milk with 13% fat and 7% protein. Typically, Istrian Milk sheep produce 100–150 kg of milk per lactation, although studies have found that Croatian Istrian Milk sheep produce substantially more, averaging 205 kg of milk per lactation. There have been attempts to cross the Istrian Milk with the East Friesian in order to increase its milk production.
Overall buffalo milk has greater nutritional properties and values than cow milk. Buffalo milk has higher levels of fat lactose, protein, calcium, and vitamins A and C, with lower levels of vitamin E riboflavin an cholesterol. There is an absence of carotene and a presence of bioactivepentasaccharides and gangliosides not present in cows. Fat globules are larger but contain less membrane material than cow milk. However, specific breed of buffalo does affect milk composition. In a 2008 comparison of four Indian buffalo breeds, the Bhadawari was shown to have more solids not fat than the Murrah, which had the highest performance for fat, total protein, and casein contents.
Soy milk is made from whole soybeans or full-fat soy flour. The dry beans are soaked in water for a minimum of three hours up to overnight depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product which has a protein content of 1–4%, depending on the method of production. The ratio of water to beans on a weight basis is 10:1 for traditional soy milk. The resulting slurry or purée is brought to a boil in order to improve its taste properties by heat inactivating soybean trypsin inhibitor, improve its flavor, and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15–20 minutes, followed by the removal of insoluble residues (soy pulp fiber) by filtration. Processing requires the use of an anti-foaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow's milk. Quality attributes during preparation include germination time for the beans used, acidity, total protein and carbohydrates, phytic acid content, and viscosity.