“…During the four to six day larvigenesis period, the milk gland secretes 20–30 mg of milk, which consists of various carbohydrates, lipids, and proteins (Cmelik et al, 1969). The protein constituents of the milk include a lipocalin (milk gland protein, MGP1; Attard et al, 2006), several novel, tsetse-specific proteins called milk gland proteins (MGP2 and MGP3, Yang et al, 2010; Transferrin, Guz et al 2007; Acid sphingomyelinase 1, aSMase1, Benoit et al 2012) and Peptidoglycan Recognition Protein-LB (Wang et al, 2012). The lipids present in the milk originate directly from the digestion products of the blood meal and from lipolysis of stored lipids in the fat body (Attardo et al, 2012; Langley et al, 1981; Pimley et al, 1981; 1982).…”