Review: Antimicrobial Property of Cow milk Protein

The aims of this review were to know antimicrobial property of milk protein extracted from colostrum of cow milk. The heterogeneous mixture of cow milk can be divided into two basic groups, i.e. caseins and whey proteins, include of approximately 20% whey and 80% casein. Caseins are the most plentiful proteins of cow's milk. Their content varies inside the range of 2.6%–2.8%, which represents approximately 80% of general milk proteins. Therefore, casein epitopes is probably responsible for scientific signs. There are five casein fractions in cow's milk: αs1, αs2, β, κ, and γ, which represent 30%, 9%, 28%, 10% and more than 1% of the whole quantity of casein, respectively. Whey proteins constitute approximately 20% of milk composition. Whey proteins represent an important group with high nutritional and functional properties that have a positive effect on human body. Whey proteins include β-lactoglobulin, α-lactalbumin, lactoferrin, lactoperoxidase, lysozyme, bovine serum albumin, immunoglobulins, transferrin, proteose– peptones. The foremost antimicrobial proteins of milk whey protein are immunoglobulins, lactoferrin (Lf), lactoperoxidase (LP), and the lysozyme. Increase and acid production with the aid of starter cultures may be inhibited by bacteria and viruses bacteriophages, or brought substances including antibiotics.

Keywords: Immunoglobulins, Lactoforrin, Lactoperoxidase, lysozyme ,Colostrum, bovine and milk.