The newly extruded milk contains lysozyme and other antibacterial active ingredients. The lysozyme activity of a cup of raw milk was reduced by 50% when heated in the microwave oven to 50 degree. However, if raw milk is heated to 50 degree using a conventional heat source, the lysozyme activity in it is almost the same as before heating
The damage of enzyme in raw milk by heating could be compensated by adding other enzymes, but the damage of enzyme by microwave could not be compensated.
the enzyme is inactivated not by heating but by the microwave that generates heat.