Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins

In conclusion, our study shows that the bacteriostatic capacity of whey decreases with increasing heating intensity, which is strongly correlated with the denaturation of antibacterial proteins. Bacteriostatic activity can be a biomarker for loss of function of antibacterial proteins, and can thereby be used as an indicator for the extent of heat processing of dairy products including antibacterial proteins in a mild heat treatment.Graphical abstract
Source: Food Research International - Category: Food Science Source Type: research