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Immune Electrophoretic Studies of Bovine Milk and Milk Products
Author(s) -
HANSON LARS Å.,
MÅNSSON I.
Publication year - 1961
Publication title -
acta pædiatrica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 115
eISSN - 1651-2227
pISSN - 0803-5253
DOI - 10.1111/j.1651-2227.1961.tb08203.x
Subject(s) - pasteurization , colostrum , casein , food science , medicine , lactalbumin , modified milk ingredients , immune system , globulin , toned milk , milk products , immunology , antibody , biology
Summary With immune electrophoretic analysis a descriptive and illustrative picture is obtained of the changes of the milk proteins due to heat. It is apparent that casein resists a temperature of 120°C and that a‐lactalbumin and β‐lacto‐globulin are still antigenic after heating to 100°C for at least 15 minutes, whereas the major immune globulin component as well as a few other proteins are destroyed after heating to 70–80°C for 15 minutes (Tables 1 and 2). The investigation concerns colostrum, mature milk, milk pasteurized by various methods, dried milk, some commercial baby food products and a sample of a milk product advertized as non‐allergenic. The possible application of the reported results to the study of cow milk allergies is discussed.