Free Amino Acids of Different Kinds of Milk

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Abstract
The free amino acids of native milk from human beings, cows and goats at different periods of lactation were measured by ion-exchange column chromatography. Heat-treated milk (pasteurized, evaporated and powdered) and a milk substitute made from soybeans were screened by two-dimensional paper chromatography for free amino acids. A representative of each type of heat-treated milk was analyzed by ion-exchange chromatography. Marked differences were observed between human native milk, heat-treated animal milk and soybean milk substitutes. Soybean milk substitute and colostrum were found to be rich in their free amino acid content.