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. 2021 Mar 10;8:626475. doi: 10.3389/fnut.2021.626475

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Copyright © 2021 Leite, Montoya, Loveday, Maes, Mullaney, McNabb and Roy.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Plasmin activity in whey (A) and casein (B) fraction of ruminant milk (bovine, ovine, and caprine) unheated (raw) and heated (63°C/30 min and 85°C/5 min). There was a significant effect (P < 0.001) for all main factors (species, treatments, and fractions) and all their interactions. Values are means ± SEs, n = 3. Means with different letters across species (bovine, ovine, and caprine) within raw milk for each fraction differ significantly (P < 0.001). Lines with an asterisk represent significant differences (P < 0.05) between treatments (raw, 63°C/30 min and 85°C/5 min) within each species. For raw caprine and raw and heated at 63°C/30 min bovine and ovine milk, there were differences between the whey and casein fraction (P < 0.001).