Our PhD colleague Ling Xiong told us some more about the effect of heating on immune-active proteins in bovine milk during the FQD seminar.
Milk is an important food for babies because it contains various immune proteins to kill virus and bacterial. Heating treatment such as pasteurization, UHT are intensively applied to ensure microbiological safety of dairy products. However, heating cause decrease of native proteins especially for heat sensitive immune proteins.
This project is to investigate the mechanism by which heating decrease native immune-active proteins.