n The Dairy Mail - All pepped up thanks to peptides : the research column - production

Volume 20, Issue 9
  • ISSN : 1561-4301


The health attributes of milk and dairy products in many instances are associated with so-called bioactive peptides - these peptides being parts of the protein structure and consisting of two to 20 amino acids. The peptides are inactive in the parent protein molecule until dislodged by natural or induced processes. This has been the topic of various papers as the functionality and possibilities in the context of human health of milk bioactive peptides are being discovered every day.

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