The Effect of Homogenization and Pasteurization on the Allergenicity of Bovine Milk Analysed by a Murine Anaphylactic Shock Model
A substancial literature deals with the diagnosis, characterization and treatment of cows milk allergy (1–3). Sera from milk allergic patients have been analysed with respect to levels of milk specific immunoglobulins, but no studies have shown any significant diagnostic value of measurements of specific IgE (or IgG) with respect to immediate hypersensitivity (3–5). Despite the lack of correlation between the presense of circulating IgE and immediate hypersensitivity, in vitro measurements of specific immunoglobulins produced in humans or in experimental animals have been one of the most widely used methods for assessing the allergenicity of milk proteins (1–5).
KeywordsMilk Sample Whey Protein Milk Protein Bovine Milk Anaphylactic Shock
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