Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins.

ABSTRACT: Consumption of raw cow's milk instead of industrially processed milk has been reported to protect children from developing asthma, allergies, and respiratory infections. Several heat-sensitive milk serum proteins have been implied in this effect though unbiased assessment of milk proteins in general is missing. The aim of this study was to compare the native milk serum proteome between raw cow's milk and various industrially applied processing methods, i.e., homogenization, fat separation, pasteurization, ultra-heat treatment (UHT), treatment for extended shelf-life (ESL), and conventional boiling. Each processing method was applied to the same three pools of raw milk. Levels of detectable proteins were quantified by liquid chromatography/tandem mass spectrometry following filter aided sam

SUBMITTER: Brick T 

PROVIDER: S-EPMC5622723 | biostudies-literature | 2017 Aug

REPOSITORIES: biostudies-literature