Endogenous inhibitory compounds in bovine milk, their significance and methods of detection

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F25%3AN0000042" target="_blank" >RIV/26722861:_____/25:N0000042 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14310/25:00143586 RIV/62157124:16270/25:43882777
Result on the web
<a href="https://doi.org/10.17221/146/2025-CJAS" target="_blank" >https://doi.org/10.17221/146/2025-CJAS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/146/2025-CJAS" target="_blank" >10.17221/146/2025-CJAS</a>

Result language
angličtina
Original language name
Endogenous inhibitory compounds in bovine milk, their significance and methods of detection
Original language description
Abstract: Raw cow’s milk is one of the most strictly controlled commodities in the food industry. Besides basic hygienic and nutritional parameters, the presence of inhibitory and contaminant substances plays a critical role in technological quality and safety. While the vast majority of inhibitory residues are represented by antibiotics originating from mastitis prevention and therapy, milk also contains a broad spectrum of naturally occurring native antimicrobial compounds. These include immunoglobulins, lactoferrin, lysozyme, lactoperoxidase, phosphatases, lipases, and proteases acting as integral elements of the innate immune system within the mammary gland. Although these substances are not legislatively regulated, they significantly influence milk processing, starter culture growth, cheese yield, and shelf-life of final dairy products. Their concentration is strongly associated with animal health status, especially mastitis, and may thus also serve as an indirect quality indicator. This review provides a comprehensive overview of native inhibitory compounds in bovine milk, their concentration ranges, biological significance, impact on dairy technology, and the analytical methods currently used for their detection.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project
<a href="/en/project/QK21010212" target="_blank" >QK21010212: Development of methods to control the handling of milk quality for further technological processing and ensuring its authenticity.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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