Two mucins, large carbohydrate-rich proteins, enter milk from the lactating
cell surface by way of the milk fat globule membrane. These mucins relate
to a number of practical considerations including physical and flavor prope
rties of milk, mastitis and economically important traits of cattle, and di
arrheal disorders of humans and calves (scours). A greater understanding an
d more effective use of the milk mucins will require additional research.