Determination of bovine lactoferrin concentrations in cheese with specific monoclonal antibodies

Contents of agonistic and antagonistic opioid peptides in different cheese varieties

“…Yet, we found it quite unexpected that semi-hard and ripening mould cheeses also contained lactoferroxin A originating from whey-protein lactoferrin. However, this correlates with the investigation of Dupont et al (2006) who proved that during the ripening process, lactoferrin or its partially degraded forms could remain in cheeses in an amount reaching up to 80% of its initial concentration in milk. The possibility of liberating BCMs in cows' milk incubated with various bacterial species including lactic acid bacteria (LAB) was shown by Hamel et al, (1985).…”

Interaction between lactoferrin and casein micelles in skimmed milk

“…1). Then, assuming that the number of casein micelles per litre to be around to 10 17 e10 19 (Fox & Brodkorb, 2008), a simple calculation of the average number of Lf molecules per casein micelle gives a ratio Lf/casein micelle ranging from 0.1 to 10. The association between Lf and casein micelles explains the high retention of Lf with casein micelles during processes such as microfiltration and rennet coagulation.…”

“…During processing, and in contrast to b-lactoglobulin and a-lactalbumin, Lf is concentrated in the casein-rich fraction during microfiltration of milk (Jimenez-Lopez, 2007;Jost, Brandsma, & Rizvi, 1999) and in the curd during cheese manufacture (Dupont et al, 2006). Only 19e39% of the Lf present in cheese milk is recovered in the cheese whey (Dupont et al, 2006). Nagasawa, Kiyosawa, and Takase (1974) also showed that Lf precipitated at pH 4.7 in human milk was bound to caseins.…”

Presence of lactoferrin in a bovine skim milk fraction with acid phosphatase activity

“…Recently, Dupont et al (2006) reported the presence of LF in cheese and that the LF concentration is higher in Swiss-type and semi-hard cheese than in soft-type cheese. This study suggests that LF may play a role in the ripening of cheese.…”