Abstract
BY comparing the major non-casein proteins of the milk of the Indian buffalo (Bubalus bubalis) with those of cow's milk, it has been found1 that the single β-lactoglobulin component produced by the buffalo is very similar in properties to one (B) of the two genetically controlled variants (A and B)2,3 produced by the cow. Likewise, the single α-lactalbumin of buffalo milk resembles one (A) of the two variants (A and B) of this protein which occur in the milk of African4 and Indian humped (zebu) cattle5. (Non-zebu cows have only one α-lactalbumin which is like the B-variant of zebu milk.) Thus there are striking similarities in the corresponding non-casein milk proteins of buffalo and cattle, two species incapable of cross-breeding.
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ASCHAFFENBURG, R., SEN, A. Comparison of the Caseins of Buffalo's and Cow's Milk. Nature 197, 797 (1963). https://doi.org/10.1038/197797a0
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DOI: https://doi.org/10.1038/197797a0
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