Immunoglobulin G and lactoperoxidase contents in milk products


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Abstract

Quantity of the biologically active milk proteins such as immunoglobulin G and lactoperoxidase was determined in baby foods and milk products for mass consumption: sterilized and pasteurized milks, kefir, yogurt and curds. It was found that lactoperoxidase was not present in all the samples analyzed. This can be explained by sever effects of technological regimes used at milk products manufacturing on lactoperoxidase. Immunoglobulin was found in actually all milk products samples. However its levels were considerably different from those in fresh produced milk.

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