Wilson, G.S. (1943). "The Pasteurization of Milk". British Medical Journal. 1 (4286): 261–62. doi: 10.1136/bmj.1.4286.261. PMC 2282302. PMID 20784713. Lactating on Eggs". Nationalzoo.si.edu. July 14, 2003. Archived from the original on April 14, 2009 . Retrieved March 8, 2009. Further activations include a partnership with HelloFresh, Tesco and Sainsbury’s to distribute samples. Eaves, Ali (August 24, 2015). "Is This the Best New Post-Workout Drink?". Men's Health. Archived from the original on March 30, 2018 . Retrieved March 29, 2018.

Rosenbloom, Stephanie (June 30, 2008). "Solution, or Mess? A Milk Jug for a Green Earth". The New York Times. Archived from the original on October 18, 2016 . Retrieved February 22, 2017. Homogenized milk tastes blander but feels creamier in the mouth than unhomogenized. It is whiter and more resistant to developing off flavors. [22] Creamline (or cream-top) milk is unhomogenized. It may or may not have been pasteurized. Milk that has undergone high-pressure homogenization, sometimes labeled as "ultra-homogenized", has a longer shelf life than milk that has undergone ordinary homogenization at lower pressures. [99] UHT a b Vallery-Radot, René (2003). Life of Pasteur 1928. Kessinger. pp.113–14. ISBN 978-0-7661-4352-4. Archived from the original on January 1, 2016 . Retrieved November 22, 2015. Codex Alimentarius Commission. "General Standard for the Use of Dairy Terms 206-1999" (PDF). Archived (PDF) from the original on July 9, 2017.Further information: Breastfeeding and Lactation Breastfeeding to provide a mother's milk A goat kid feeding on its mother's milk Milk contains dozens of other types of proteins beside caseins and including enzymes. These other proteins are more water-soluble than caseins and do not form larger structures. Because the proteins remain suspended in whey, remaining when caseins coagulate into curds, they are collectively known as whey proteins. Lactoglobulin is the most common whey protein by a large margin. [22] The ratio of caseins to whey proteins varies greatly between species; for example, it is 82:18 in cows and around 32:68 in humans. [86] Ratio of caseins to whey proteins in milk of nine mammals [86] Species Atkinson, Fiona S. (December 1, 2008). "International Tables of Glycemic Index and Glycemic Load Values: 2008". Diabetes Care. 31 (12): 2281–2283. doi: 10.2337/dc08-1239. PMC 2584181. PMID 18835944. a b Peterson, Hayley (February 3, 2015). "We tried Coca-Cola's new milk that costs twice as much as regular – here's the verdict". Business Insider. Archived from the original on April 24, 2015 . Retrieved April 19, 2015. Dairy Market Review – Food and Agriculture Organization of the United Nations" (PDF). UN Food & Agriculture Organization. Archived from the original (PDF) on July 11, 2019 . Retrieved June 28, 2020.

Stabel, J; Lambertz, A (April 27, 2004). "Efficacy of Pasteurization Conditions for the Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk". Journal of Food Protection. 67 (12): 2719–26. doi: 10.4315/0362-028x-67.12.2719. PMID 15633677. Archived from the original on September 20, 2016 . Retrieved September 6, 2016.

a b c d Leeming, David Adams (1998). Mythology: The Voyage of the Hero (Thirded.). Oxford: Oxford University Press. p.44. ISBN 978-0-19-511957-2. Archived from the original on February 23, 2021 . Retrieved October 19, 2020. The first theory, attributed to de Kruif and Holt, proposes that nanoclusters of calcium phosphate and the phosphopeptide fraction of beta-casein are the centerpiece to micellar structure. Specifically in this view unstructured proteins organize around the calcium phosphate, giving rise to their structure, and thus no specific structure is formed. The current milk chain flow in India is from milk producer to milk collection agent. Then it is transported to a milk chilling center and bulk transported to the processing plant, then to the sales agent and finally to the consumer.