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milk |
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Several studies have compared soy protein with other sources of protein, primarily casein or milk proteins. Specifically, new processing techniques for the production of edible films from milk proteins are under investigation to expand their utilization into new food and nonfood products. Generally, milk proteins that are produced and secreted in the mammary gland are expected to constitute the largest proportion of protein in human milk and to have more postpartum variation than do serum proteins that are passively transferred into milk (Londerdal and Atkinson 1995). |
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