ANSC 4270 Lecture Notes - Lecture 3: Galactose, Edema, Lipid Droplet
Document Summary
Milk protein secretion: tein glucose taken from blood into cell converted to galactose glucose and galactose make lactose in the golgi body (with the protien) no transporter for lactose so it stays in the golgi vessicle. becuase its a sugar in the vessicle it pulls water in and swells up. the water that is in milk is because of this process. proteins often get glycosylated. these are the ones that make oligosaccharides in milk amino acids are taken from blood and converted in to milk protein to be depositted in milk. Tag is not hydrophillic. so comes out as a droplet. first layer of lipid droplet is from the er other 2 layers come from the cell membrane milk fat globule is a 3 layer membrane proteins from all 3 membranes fat will float to the top even in the udder. when milking the milk at the end is a higher fat percentage because of this.