ABSTRACT
Further Reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 918 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 918
Parkin: “dk9272_c015” — 2007/7/20 — 01:46 — page 886 — #2
For the young of mammals, including humans, milk is the first and, foremost, only food ingested for a considerable period of time. With the domestication of animals, it became possible to include milk in the diet of adult humans as well. For much of the world, particularly in the West, milk from cattle (Bos taurus) accounts for nearly all the milk processed for human consumption. In the United States, the dairy industry is primarily based on cow’s milk. Therefore, this discussion focuses on the properties of bovine milk.
