Milk is a true secretion; it is the product of synthesis by the secreting epithelium of the mammary gland. Casein, lactose and milk fat are the characteristic chemical compounds produced by this activity, and they are made from the raw materials presented in the blood. According to current views, milk protein is produced from the amino acids of the blood milk fat arises from blood lipids, which in turn originate either in the fats or in the carbohydrates in the food and lactose is synthesized from the dextrose of the blood. Because of the great biologic and economic significance of lactation as well as the ready accessibility of the related structures for experimental study, much evidence is available on this phase of the reproductive cycle. One feature of lactation is the essential invariability of the composition of milk. The quantity of milk produced can be changed in various ways, but
BLOOD SUGAR AND LACTOSE IN MILK. JAMA. 1936;106(6):469–470. doi:10.1001/jama.1936.02770060043015
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