Грамотный перевод текста не использовать онлайн, не проканает. protein. milk contains a number of different types of proteins, depending on what is required for sustaining the young of the particular species. these proteins increase the nutritional value of milk and other dairy products and provide certain characteristics utilized for many of the processing methods. the protein in about a litre of milk is approximately equivalent to that in 140 grams of meat or fish, 5 large eggs, about 100 grams of american or cheddar cheese, or 16 slices of bread. it is important that due to its amino acid composition, milk provides man with high quality protein, that is protein containing all of the essential amino acids and in appreciable amounts. with the exception of the amino acids containing sulfur, the estimated average minimal daily requirements of essential amino acids for adult humans can be provided by about half a litre of milk. an average consumer is believed to obtain about 25 percent of his dietary protein, but only 13 percent of his dietary food energy (calories), from milk and milk products. it is desirable that the favorable protein/calorie ratio of dairy products should be 25: 13. there are two main proteins in milk - casein and lactalbumin, traces of other proteins j such as lactoglobulin being also present. casein comprising about 82 percent of the total amount of milk proteins actually exists as a multisubunit1 protein complex dispersed throughout the fluid phase of milk. under certain conditions the casein complexes are disrupted, causing curdling of the milk. curdling results in the separation of milk proteins into j two distinct phases, a solid phase (the curds) and a liquid phase (the whey).

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