Table 2.

Protein concentrations before and after heat treatment.

	ALP (mU/ml)	Lactoferrin (g/l)	sIgA (g/l)
Unpasteurised	0.33 ± 0.03	9.27 ± 1.37.	0.27 ± 0.05
HoP 62.5°C/30 min	0*	2.04 ± 0.31	0.21 ± 0.05
HTST 62°C/5 s	0.09 ± 0	4.93 ± 0.70	0.22 ± 0.10
HTST 72°C/5 s	0*	2.48 ± 0.46	0.05 ± 0.03
HTST 81°C/5 s	0*	2.01 ± 0.65	0**

Shown are mean ± standard deviation from 6 measurement of each parameter for each treatment.

^*lower limit of detection = 0.005 μU/well.

^**lower limit of detection = 0,06 µg/ml.

HoP, Holder pasteurisation; HTST, high temperature short time treatment ALP, alkaline phosphatase; sIgA, secretory immunoglobulin A.