This publication concerns problem of food allergy which is caused by milk ingestion. Cow milk casein, beta-lactoglobulin(β-lg),α -lactalbumin (α-la)and their homologies in goat milk are considered to be the main allergens. Modification of protein, which can cause changes in allergenic properties e g.:termal processes, enzymatic and chemical hydrolysis and lactic acid fermentation has been described. The aim of these processes was to reduce immunoreactive properties of cow milk proteins which can be used in production of hypoallergic formulas for allergic children.
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