Which is the most important protein component in milk, both quantitatively and nutritionally, that accounts for about 80% of the total protein in bovine milk?
Show answer & explanation
Correct answer: D
Explanation
The correct answer is option 4 i.e. Casein.
The most important protein component in milk, both quantitatively and nutritionally, is casein. It constitutes about 80% of the total protein in bovine milk.
Casein is a phosphoprotein that provides essential amino acids, calcium, and phosphorus, making it vital for growth and health. The remaining 20% consists of whey proteins like albumin and globulin.
Unlike pepsin (a digestive enzyme) or actin (a muscle protein), casein is unique to milk and crucial for its nutritional value.