Major Advances Associated with the Biosynthesis of Milk

• Published in: Journal of dairy science 2006-04, Vol.89 (4), p.1235-1243
• Main Authors: Bauman, D. E, Mather, I. H, Wall, R. J, Lock, A. L
• Format: Article
• Language: English
• Subjects: Animal Nutritional Physiological Phenomena; Animal productions; Animals; bioactive fatty acids; bioactive properties; Biological and medical sciences; Biosynthesis; Dairy Products; Dairying - trends; Fats - analysis; Female; Food industries; Fundamental and applied biological sciences. Psychology; Genetic Engineering; Glycolipids - physiology; Glycoproteins - physiology; human health milk fat secretion; Humans; Lactation; Linoleic Acids, Conjugated; Mammary Glands, Animal - physiology; milk; Milk - chemistry; Milk - physiology; Milk - secretion; Milk and cheese industries. Ice creams; milk fat; milk fat depression; Milk Proteins - biosynthesis; milk synthesis; molecular farming; nutritive value; physiological regulation; Terrestrial animal productions; Vertebrates
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(06)72192-0

The mammary gland has an incredible level of organization and a remarkable ability to convert circulating nutrients into milk components. This review highlights four areas of high interest in the biology of milk synthesis where advances over the last quarter-century have resulted in new understanding or revealed new opportunities. First, advances in our understanding of the mechanisms of milk secretion has led to a substantial increase in our knowledge of the intracellular origin of lipid droplets and the identity and potential function of milk fat globule membrane proteins in milk-lipid secretion. Second, recent breakthroughs have advanced our understanding of the nutritional regulation of milk fat and highlighted the interrelations between dietary components, digestive processes in the rumen, and the regulation of mammary synthesis of milk fat. Third, nutritional quality is becoming increasingly important in food choices because of consumer awareness of the links between diet and health. The traditional nutritional value of milk and dairy products is well established, but recent discoveries have identified a number of “bioactive” components in milk with potential to improve human health. Finally, the concept of genetic engineering and the use of animals as “bioreactors” and the “pharming” of proteins not normally found in milk have gained recognition, with the dairy industry ideally suited to take advantage of advances in these areas.