Some practical implications of the milk mucins

Two mucins, large carbohydrate-rich proteins, enter milk from the lactating cell surface by way of the milk fat globule membrane. These mucins relate to a number of practical considerations including physical and flavor properties of milk, mastitis and economically important traits of cattle, and diarrheal disorders of humans and calves (scours). A greater understanding and more effective use of the milk mucins will require additional research.