Antimicrobial Factors in Milk

Lactoferrin is an enzyme found in milk that has inherent antimicrobial activity.

The lactoperoxidase system has bactericidal activity against many Gram-positive spoilage organisms.

Lysozyme acts on components of the bacterial cell membrane, causing cell lysis.

The chelation of iron in milk by lactoferrin promotes the growth of many bacteria.

Hydrogen peroxide is naturally produced by milk to activate the lactoperoxidase system.

Lactoperoxidase has inherent antimicrobial activity against many pathogens.

The phospholipid content in milk fat is around 80%.

Globulins are the predominant type of protein in milk.

The pH of milk is highly acidic, which inhibits microbial growth.

Raw milk is a poor growth medium for microorganisms.

The microbiology of milk has no implications for human health.

The udder is not a source of bacterial contamination of raw milk.

Bacterial spores are susceptible to lysozyme.

Immunoglobulins present in milk play a significant role in preservation.

Pasteurization has eliminated the transmission of milk-borne diseases.

Acid-forming bacteria in milk can cause a pH increase.

Colostrum is a poor source of immunoglobulins.

Campylobacter spp. are typically found in pasteurized milk.