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Short and medium chain fatty acids with 4-12 carbon atoms which occur at comparatively higher concentration in milk fat reported to have antibacterial and fungistatic activity. Milk fat plays another important role in preventing tooth decay by forming a protective coat over the surface of enamel. It is composed of triglycerides of fatty acids. A fatty acid molecule is composed of hydrocarbon chain and carboxyl group. Triglycerides are of two types simple and complex. In simple all the three fatty acids are of same nature whereas complex triglycerides on hydrolysis give glycerol and different fatty acids. The milk fat exists in the form of small globules of sizes ranging from 2 to 10 microns with different glycerides of low melting points in suspension.
At the same time you should take measures to provide differing temperatures within the cage so your snake can move from one area to the next in order to regulate its temperature. It is important to note that the needs of various varieties of milk snakes and king snakes can differ. Therefore you should be certain to research the specific type of snake you are considering purchasing in order to make certain you set its home up properly and give it the best chance of living a long and healthy life. Have you ever considered purchasing a snake as a pet? If you have there is one important thing to do which is choosing a specific species. In pet-shops there is great variety of snakes available all requiring different type of care and attention. If you have no experience in having this kind of animal and you still want one there are a few species suitable for you.
Udder infection promotes an increased level of chloride in the milk and depresses the secretion of lactose. Proteins Milk protein is a rich source of essential amino acids. Whey proteins are proteins that are passed along with the whey portion after the coagulation of milk. They contain 51% essential amino acids when compared to 45% in casein. The sulphur containing amino acids which are considered essential and important are found in higher concentration in whey protein than in casein. Usually the quality of egg proteins are regarded as very high. But the net protein utilization biological value and the protein efficiency ratio of milk protein come neck in neck with the quality of egg protein. Lactalbumin a whey protein whose biological value net protein utilization and protein efficiency ratio is considered superior when compared to the major milk protein casein. Normally double the quantum of vegetable protein is required to meet the daily requirement of essential amino acids when compared to that obtained from the milk proteins.