Myth No. 2(b)
"Pasteurization inactivates lactoferrin."
No, it doesn't.
- The thermal behavior of lactoferrin is dependent upon the iron status of the protein.
- Paulsson et al (1993) JDS 76:3711-3720 determined that "unheated and pasteurized bLf preparations showed similar antibacterial properties and caused an effective metabolic inhibition with a moderate bacteriostasis".
- They also stated that "pasteurization seems to be the method of choice (when making a lactoferrin product) because it did not alter either the bacterial interactive capacity or the antibacterial activity of bLf".