Biologically active factors in bovine milk and dairy byproducts: influence on cell culture

Abstract

Substantial progress has been made in our knowledge of the biological properties of mammal milks. Many nutritional, biochemical, immunological, or other biological properties have been studied in mature or industrially processed bovine milk as well as in human milk and colostrum. This article is a critical review of selected publications covering (1) the use of bovine milk or dairy byproducts (processed acid and enzymatic whey fractions) as a serum substitute for cell cultures, (2) specific factors in bovine milk and industrially processed milk the affect cell proliferation, and (3) the known functional and biological roles of two whey proteins: beta-lactoglobulin and the PP3 component.