Kinetic and thermodynamic study of thermal inactivation of the antimicrobial peptide P34 in milk

► Thermal inactivation of antimicrobial peptide P34 in skim and fat milk was studied. ► Inactivation of peptide P34 follows a first order kinetics. ► Peptide P34 was less stable in fat milk in temperatures above 110 °C. ► Calculated D- and z-values indicate that peptide P34 is thermostable in milk. ► Peptide P34 maintain its biological activity under pasteurisation conditions.