Farm animal milk proteomics

Paola Roncada, Cristian Piras, Alessio Soggiu, Romana Turk, Andrea Urbani, Luigi Bonizzi

Research output: Contribution to journalArticlepeer-review


Milk is one of the most important nutrients for humans during lifetime. Farm animal milk in all its products like cheese and other fermentation and transformation products is a widespread nutrient for the entire life of humans. Proteins are key molecules of the milk functional component repertoire and their investigation represents a major challenge. Proteins in milk, such as caseins, contribute to the formation of micelles that are different from species to species in dimension and casein-type composition; they are an integral part of the MFGM (Milk Fat Globule Membrane) that has being exhaustively studied in recent years. Milk proteins can act as enzymes or have an antimicrobial activity; they could act as hormones and, last but not least, they have a latent physiological activity encoded in their primary structure that turns active when the protein is cleaved by fermentation or digestion processes. In this review we report the last progress in proteomics, peptidomics and bioinformatics. These new approaches allow us to better characterize the milk proteome of farm animal species, to highlight specific PTMs, the peptidomic profile and even to predict the potential nutraceutical properties of the analyzed proteins. This article is part of a Special Issue entitled: Farm animal proteomics.

Original languageEnglish
Pages (from-to)4259-4274
Number of pages16
JournalJournal of Proteomics
Issue number14
Publication statusPublished - Jul 19 2012


  • Dairy products
  • Farm animals
  • Milk
  • Proteomics
  • Quality
  • Safety

ASJC Scopus subject areas

  • Biochemistry
  • Biophysics


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