Antimicrobial factors in milk ‐ a review

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Abstract
Milk contains a number of immunoprotective and antimicrobial agents, aimed at the protection of the newborn animal. It contains specific immunoglobulins as well as non‐specific bactericidal factors. It mimics the defence mechanisms present in the blood stream. The immunoglobulin composition is related to the need for immune support in the young animal, which differs between e.g. primates and ruminants. The non‐specific factors present in milk of different species are mostly the same in different species, although the amount and their importance can vary widely. There are three factors that dominate: Lactoperoxidase, lactoferrin and lysozyme. They are all very basic proteins what renders them special physico‐chemical properties. These three non‐specific factors interact with each other and with e.g. sIgA. How these aggregations occur in vivo and whether they regulate the antimicrobial properties in milk ought to be further investigated.