Use of Human Lysozyme Transgenic Goat Milk in Cheese Making: Effects on Lactic Acid Bacteria Performance

Human lysozyme (HLZ) levels in milk used for cheese making in yr 1 and 2. Milk from each cheese-making trial was subjected to SDS-PAGE with standardized amounts of protein (30μg) and Western blotting with a polyclonal antibody specific to HLZ. Lanes 1 and 3 contain raw pooled milk from nontransgenic control animals in yr 1 and yr 2 trials, respectively; lanes 2 and 4 contain pooled raw milk from HLZ does in yr 1 and 2, respectively; lane 5 contains pooled pasteurized milk from nontransgenic controls in yr 2; lanes 6 and 7 contain raw and pasteurized milk, respectively, from HLZ transgenic does in yr 2; and lane 8 contains the HLZ standard.