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KMID : 0381019700030020087
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Korean Journal of Nutrition
1970 Volume.3 No. 2 p.87 ~ p.94
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Comparative Studies on the Composition of Korean Human and Cow´s Milk(Ⅰ)
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Abstract
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The amino acid compositions determined by automatic amino acid analyzer, Yanagimoto Model LC-5.
Protein in the human and cow´s milk were found to be hydrolyzed to yield free amino acids. Qvtlitative data for free amino acids in the milk are as follows:
1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow´s milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in the_ie amino acids may contribute significantly to the specific flavor of cow´s mik.
2) It is much interesting that in the human milk the contents of sulfur-containing amino rc;i were high comparatively better than cow´s milk; eystine was -´)und to be 3 times and me`hio n nF, 2 times
3) In the human milk a high content of some msentiai amino acids such as tnreonine, is,-~eucine and leucine was demonstrated and a specific flavor sweet amino acids.
4) Large amount of basic amino acid such as histidine was found to occure in human mile; and arginitne m cow´s milk.
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