Production and Functional Properties of Dairy Products Containing Lactophorin and Lactadherin

Mizuho Inagaki1, Xijier2, Yoshitaka Nakamura3, Takeshi Takahashi3, Tomio Yabe1,2, Toyoko Nakagomi4, Osamu Nakagomi4 and Yoshihiro Kanamaru1,2 1Department of Applied Life Science, Gifu University 2United Graduate School of Agricultural science, Gifu University 3Food Science Institute, Division of Research and Development, Meiji Co., Ltd. 4Department of Molecular Microbiology and Immunology, Graduate School of Biomedical Sciences and Global Center of Excellence, Nagasaki University Japan