Abstract:Are three active proteins in bovine whey protein.This paper，taking bovine whey protein as the research object，explored the impact of different thermal processes（72 ℃/15 s，75 ℃/15 s，80 ℃/15 s，85 ℃/15 s）on the three active proteins（α-lactalbumin，β-lactoglobulin and lactoferrin）in pasteurized milk whey protein，and the effects of sterilization temperature on the aerobic plate count and psychrophilic bacteria in each sample were determined and analyzed.The results showed that the aerobic plate count in milk decreased with the increased intensity of thermal processes，and that the count was less than 10 CFU/mL when the pasteurization temperature was above 80 ℃；the psychrophilic bacteria in the samples were less than 10 CFU/mL when the pasteurization temperature was above 72 ℃；the conditions of 72 ℃/15 s and 75 ℃/15 s had less effect on α-lactalbumin，β-lactoglobulin and lactoferrin，and the contents of the three active proteins in pasteurized milk decreased significantly （P<0.05）when the sterilization temperature reached above 80 ℃.In conclusion，the time and temperature of thermal processes were closely related to whey protein，and the quality of raw milk should be improved and the intensity of thermal processes should be reduced as much as possible.The thermal processes of 72-75 ℃/15 s better retained the three active proteins in whey protein.