ABSTRACT
Milk is a complete nourishment, composed of sugars, fats, and proteins that merge to create an absolute emulsion. Dairy products account for a great share of the overall worth of agronomic yields in the developed world. Major advancements in agriculture protocols, processing, the introduction of economic distribution systems, and large-scale transport have led to a complex degree of globalization, greater technological complexity, and reduced product costs. Caseins belong to a group of milk-specific peptides and proteins. These proteins make up almost 80% of the proteins present in bovine milk. The adulteration of cheese samples with other low-cost milk constituents is a major issue in the dairy industry. Methods in peptidomics, proteomics, and metabonomics have become very influential tools in the detection of adulterations in milk processing and dairy products. Biologically active proteins and peptide molecules have been mostly found in food of animal origin, especially in dairy products, recently in eggs.
