Open AccessP95 ‐ Cow's milk allergy with tolerance to sterilised cow's milk. A case report
Author(s) -
Villafana Liseth,
Terrados Soledad,
Ledesma Amalia
Publication year - 2014
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-4-s1-p150
Subject(s) - medicine , milk allergy , pasteurization , casein , cow's milk allergy , allergy , lactalbumin , food science , erythema , alpha lactalbumin , sterilization (economics) , food allergy , immunology , biology , economics , monetary economics , foreign exchange market , foreign exchange
Allergy to cow's milk (CM) proteins has as major allergens caseins (60%), β-lactoglobulin (9%) and α-lactalbumin (4%). Thermal processes for milk industrialization include: pasteurization (low: 63 ° C for 30 min or High: 72 ° C for 15 seconds), UHT heating (145 ° C for 1-2s) and sterilization (115 ° C for 15 min).It’s accepted that these processes denature milk proteins in different proportions without having an effect on antigenicity or allergenicity.