الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The objectives of the present study were to precipitate the immunoglobulins (Igs) from human and bovine milk samples to determine the concentrations of IgA, IgG and IgM. The gross chemical composition of bovine milk during the first week postpartum and the effect of heat treatments on bovine milk IgG contents were evaluated. The antimicrobial effects activities of Igs on the pathogenic bacteria and fungi were studied. Individual milk samples were collected from six lactating mothers and five cows at 0, 0.5, 1, 2, 3, 4, 5, 6 and 7 days postpartum. The obtained results showed that the concentration of total Igs in human milk were significantly higher during 0-0.5 day when compared with the other days. The concentrations of human IgA, IgM and IgG were significantly higher during 0-0.5 day postpartum then dropped markedly with time progress of lactation. The mean±SD concentrations were 36.53±6.72, 14.05±2.78 and 0.88±0.42 g/L at 0-0.5 day postpartum, respectively, while at the end of the first week (7th day), it were 4.23±0.61, 0.37±0.03 and 0.13±0.07 g/L, respectively. The total solids, total protein, fat and ash contents in bovine milk decreased irregular with time after parturition, but the lactose content had an opposite trend. The concentrations of bovine IgG were significantly higher during 0-0.5 and 1st days than those of other days postpartum, where the mean±SD of bovine IgG concentrations at the previous time were 122.60±5.24 and 118.44±5.90 g/L at 0-0.5 and 1st days postpartum, respectively. However, IgG concentrations were dropped markedly with time progress of lactation at the end of the first week (7th day), the mean±SD of IgG concentration was 55.16±17.30 g/L that dropped to 55.01% when compared with its concentrations at 0-0.5 day. The chemical compositions and IgG of bovine milk were influenced by heat treatments; the most influence on IgG in milk was at 100°C/10 min, where the percentages losses were 95.72% at 1st and 100% at 2 and 3 days postpartum. Also, Amino acids values of bovine milk Igs were reduced in thermal treated milk at 63°C/30 min, 72°C/15 sec and 100°C/10 min compared to control sample. The total amino acids values of human and bovine milk Igs were highest at 0-0.5 day and dropped markedly with time progress of lactation. Human and bovine milk Igs during the first few days postpartum had a significant effect on the growth inhibition of E. coli, Staph. aureus and Penicillium digitatum in vitro