Humans require a variety of critical
nutrients, and milk is one of the most significant sources
of these nutrients. Farm animal milk, whether in the
form of cheese, curd, butter, or other fermented or biotransformed products, is a common source of nutrients.
Proteins and lipids are important components of milk's
functional component, and studying them is a difficult
task. Caseins, a type of protein found in milk, help to
produce micelles that vary in size and casein content
depending on the species;They play a significant role in
the MFGM (Milk Fat Globule Membrane), a topic of
recent, intensive research. When broken down by
fermentation or digestive processes, milk proteins can
function as enzymes, have antimicrobial effects, and
hold latent physiological activity that becomes active.
Recent developments in proteomics, peptidomics, and
bioinformatics are summarised in this article. These
new techniques allow us to analyse the peptidomic
makeup of the proteins under study, highlight specific
aspects of the milk proteome of farm animal species,
and even predict potential nutraceutical properties.