| FEMA | N/A |
| CAS | 9000-71-9 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | the major protein constituents of milk are caseins and whey proteins such as lactalbumin and lactoglobulins. immunoglobulins occur in high concentrations in colostrum and in relatively lower concentrations in milk. (singleton and sainsbury, dictionary of microbiology and molecular biology, 2d ed, p554) tsca definition 2008: a complex combination produced in mammary tissue from amino acids supplied by the blood. it contains several proteins, phosphorus, and calcium Used as a food additive [EAFUS] |