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

Raw cow’s milk isone ofthe most strictly controlled commodities inthe food industry. Besides basic hygienic and nutritional parameters, the presence ofinhibitory and contaminant substances plays acritical role intechnological quality and safety. While the vast majority ofinhibitory residues are represented byantibiotics originating from mastitis prevention and therapy, milk also contains abroad spectrum ofnaturally occurring native antimicrobial compounds. These include immunoglobulins, lactoferrin, lysozyme, lactoperoxidase, phosphatases, lipases, and proteases acting asintegral elements ofthe 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 offinal dairy products. Their concentration isstrongly associated with animal health status, especially mastitis, and may thus also serve asanindirect quality indicator. This review provides acomprehensive overview ofnative inhibitory compounds inbovine milk, their concentration ranges, biological significance, impact ondairy technology, and the analytical methods currently used for their detection.