A PRESENTATION ON

“ GERMICIDAL PROPERTIES OF MILK”

VETERINARY PUBLIC HEALTH

B.VSc.&A.H. (VTh sem.)

SUSHIL TIWARI
UMESH GHALE
SUSHIL CHALISE
TOZ NATH DHAKAL
Germicidal properties of milk
• SYNONYMS:
Native inhibitory substances in milk
Anti-microbial substance in raw milk
Natural defense mechanism in milk

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• Germicidal killing of germs
• Germicidal refers to the preventing infection by inhibiting the growth
or action of microorganisms.
• Such properties of milk is known as germicidal properties of milk.

FUNCTIONS:
• Neutralization of the several toxins and viruses.
• Specific factors responsible in conferring protection to the new born.
• Suppresses the bacterial growth

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• After the milk has been drawn from the udder, for a certain period,
there may be certain decrease in the member of bacteria as
determined by plate count.
• This action as a rule does not continue beyond three hours after the
milk is drawn.
• High temperature of 140-176 degree F for 30 min appears to destroy
the germicidal property.
• Several theories have been advanced to explain this property of milk.
• Certain bacteria die on account of unfavorable conditions. Some of
the bacteria may be ingested by leukocytes in milk. Agglutinins
present in milk may clump bacteria and thus cause low Plate count.

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Broadly there are three types of natural
defense mechanisms in milk system:

• Immune system
• Phagocytosis (engulfment and destruction of invading
organisms)
• Bacteriostatic & bactericidal proteins and enzymes in milk

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 Immune system
Phagocytosis
Natural
defense
mechanisms
milk

Bacteriostatic & bactericidal proteins and enzymes

in milk
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IMMUNE SYSTEM
Milk comprises of inhibitors called immunoglobulin -antibodies against specific
antigens.

IgA: Produced locally in the udder which:

• Neutralizes toxins and viruses
• Inhibits bacterial adhesions
• Prevents absorption of food antigens
• Suppresses bacterial growth
• Aids in phagocytosis by bringing about attachment of bacteria to macrophages.
In human milk anti Escherichia coli IgA has been identified that is active against
infantile diarrhea.
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• IgG: transferred to milk from blood
• IgG is the main type of antibody found in blood and extracellular fluid,
allowing it to control infection of body tissues. By binding many kinds
of pathogens such as viruses, bacteria, and fungi, IgG protects the
body from infection.
• Bovine IgG from colostrum or milk can be effective as a means of
providing passive immunity to protect animals and humans from
disease.

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Phagocytosis
• The opsonic components of milk responsible for phagocytosis of
surface-adherent Staphylococcus aureus by human
polymorphonuclear leukocytes were investigated.
• There was significantly greater phagocytosis of bacteria pre-
opsonized with 100 % breast milk than of unopsonized bacteria.
• Phagocytes mainly PMN in milk engulf the bacteria.

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Bacteriostatic & bacteriocidal proteins and enzymes in milk

• Lactoferrin, Lysozyme and LP in milk is mainly responsible for germicidal

properties.
Lactoferrin:
It is an iron binding protein similar to transferrin in blood which prevents
growth of bacteria by sequestering any free iron. Once iron is bound to
lactoferrin, it is no longer available to bacteria and thus growth stops.
Lactoferrin is one of the minor proteins naturally occurring in cow milk at an
average concentration of about 0.2 grams/liter. In colostrum, the lactoferrin
content can be as high as 0.5 to 1 grams/liter. During the dry period,
lactoferrin concentration in mammary secretions from dry cows increases
until about 30 days after drying off. The highest lactoferrin concentration
found in cow mammary secretions is about 50 to 100 grams/liter. 10
 Lysozyme:
Non specific inhibitors present in milk whose concentration is about 300 times more in
human milk than in cow milk. This enzyme hydrolyzes beta 1-4 linkage of peptidoglycan
(linkage between N-acetyl muramic acid and N- acetyl glucosamine) of bacterial cell
wall which ultimately leads to lysis of bacteria.Heating cow milk at 75°C for 15 minutes
destroys 25 percent of the activity of this enzyme
Lysozyme possesses antibacterial activity against a number of bacteria. This enzyme
usually functions in association with lactoferrin or immunoglobulin A. Lysozyme is
effective against Escherichia coli in concert with immunoglobulin A. It causes lysis of
some species of salmonellae in association with ascorbate and peroxide, both of which
are present in low concentrations in milk. Microwave irradiation can decrease the
activity of lysozyme against Escherichia coli. In addition, lysozyme can limit the
migration of neutrophils into damaged tissue and might function as an anti-
inflammatory agent.
Lactoperoxidase
• Peroxidase enzymes can kill bacteria by oxidative mechanisms.
• Milk peroxidase is known as lactoperoxidase, which is one of the non-
immunoglobulin protective proteins and a prominent enzyme that plays
a role in protection against microbial invasion of the mammary gland.
• Each lactoperoxidase molecule contains one iron atom. Bovine milk
contains concentrations of about 0.03 grams/liter. In bovine colostrum,
the lactoperoxidase content is very low, but increases rapidly after 4 to 5
days postpartum.
• The level of lactoperoxi- dase activity in human milk is about 20 fold
lower than that in bovine milk.

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• Lactoperoxidase itself has no antibacterial activity. However, together with
hydrogen peroxide and thiocyanate, lactoperoxidase forms a potent
natural antibacterial system, the so-called lactoperoxidase system.
• Both hydrogen peroxide and thiocyanate are naturally distributed in
animal and human tissues, although they are generally in very low
concentrations.
• The antibacterial effect of the lactoperoxidase system is mediated by the
reaction of hydrogen peroxide and thiocyanate under lactoperoxidase
catalysis and the resultant generation of short-lived hypothiocyanate,
which is thought to be a major antibacterial substance.
• The antibacterial property of the lactoperoxidase system is based upon
inhibition of vital bacterial metabolic enzymes brought on by their
oxidation by hypothiocyanate.

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