Abstract
In order to determine bovine lactoferrin concentration in cheese, bovine lactoferrin-specific monoclonal antibodies have been raised and an ELISA has been developed to determine lactoferrin concentrations in milk, whey and experimental soft, semi-hard and Swiss-type cheeses made with raw or pasteurised milk. The lactoferrin concentration in cheese was shown to depend on the cheese-making process, with higher values in Swiss-type and semi-hard cheeses than in soft cheeses. Furthermore, Western-blotting analysis of lactoferrin in cheese showed that this protein stayed intact throughout ripening in raw milk cheese, whereas it was partially hydrolysed in cheeses made with pasteurised milk. Based on these observations, we propose that cheese may constitute a natural dairy source of lactoferrin beneficial to health.
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