Germicidal action of milk

Synonyms: Native inhibitory

substances in milk ; Antimicrobial
system in raw milk ;Natural defense
mechanism in milk

• Germicidal property of milk has been noted

by several workers.
• 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 hrs. after the milk is drawn.
• High temp. of 1400 to 1760F for 30 min.
appear 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.
Broadly there are three types of natural defense
mechanisms in milk system, Viz.,
• Immune system.
• Phagocytosis (engulfment and
destruction of invading organisms)
• Bacteriostatic & bacteriocidal proteins
and enzymes in milk- capable of either
killing or arresting growth of bacteria.
• Immune system:
Comprises of inhibitors called
immunoglobulin -antibodies against
specific antigens.
IgA: Produced locally in the udder
IgG: transferred to milk from
blood.
• Primary practical significance of a.b. in milk
is the protection of new born through
passive immunity against various diseases.
• However a.b. also serve to reduce the
severity of udder diseases e.g.:
• ~ By neutralizing the toxins elaborated
during the disease process or ~by acting as
opsonins to facilitate the engulfment of
bacteria by PMNG cells
Phagocytosis:
• Phagocytes mainly PMN in milk engulf the
bacteria
• TLC of normal udder- 100,000 to 500,000
cells/ml of milk of this 10% are PMN
• Infected udder may have 10,000,000
cells/ml, (90% PMN) that confer protection to
udder against infections
Proteins & enzymes:
whey proteins:
• Non specific defense mechanism having
board spectrum of activity in milk these
are:
Lactoferrin; Lysozyme and LP system.
Lactoferrin
• An iron binding protein similar to
transferrin in blood.
• 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.
Lysozyme:
• Non specific inhibitor present in milk
• conc. 300 times more in human milk than in
cow milk.
• This enzyme hydrolyzes beta 1-4 linkage of
peptidoglycan (linkage between N-acetyle
muramic acid and N- acetyl glucosamine) of
bacterial cell wall weakening of cell wall
lysis of bacteria.
LP system :
• most imp. non specific inhibitor
• this system comprises of three components
the enzyme,LP; the substrate, thiocyante
and the promoter hydrogen peroxide.
• The system is inactive in the absence of any of
the three components
• LP is synthesized in mammary gland
• Always present in sufficient concentration.
• However, thiocyanate & H202 conc. become the
limiting factor for the system
• SCN is present in varying amounts depending
upon the nutrition of cow
• H202 is usually the more limiting factor.
• Certain Species of LAB are known to produce
under aerobic conditions sufficient H2o2 to
activate LPS system . But it does not last very
long and no significant improvement in keeping
quality of milk is attained
• However extraneous addition of SCN
and H2o2have been shown to improve
keeping quality of milk significantly.
• SCN & H2o2 (@ 10-15 & 7.5-10ppm
respectively, final levels in milk)
• preservative effect depends on temp.
• preservative effect lasts for:
• 7-8hrs @ 250C
• 11-12hrs @ 15-200C
• 24-26hrs @ 15 -160C
Mechanism of Action of LPS:
• LP oxidizes SCN- in presence of H2o2 to an
unstable oxidation product hypothiocyanate
(OSCN+), which is antibacterial in nature

• Damages the inner cell membrane causing

leakage and cessation of nutrient uptake,
leading eventually to death of the organism

• LP system might be utilized as a “ cold

sterilization” process to render milk safe for
consumption especially at places where
refrigeration is scarce.