Imiku ja väikelapse magustoidus, mille nimetuses on ainsa või olulisima koostisosana märgitud piimatoode, peab olema piimavalku vähemalt 2,2 g / 100 kcal.
Milk contains a number of different types of proteins, depending on what is required for sustaining the young of the particular species. These proteins increase the nutritional value of milk and other dairy products and provide certain characteristics utilized for many of the processing methods. A major milk protein is casein, which actually exists as a multisubunit protein complex dispersed throughout the fluid phase of milk.
