Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

• DOI: 10.1007/s13594-013-0113-x
• Publication Date: 2013-03-12T10:23:13Z
• Authors: Guanhao Bu; Yongkang Luo; Fusheng Chen; Kunlun Liu; Tingwei Zhu
• Keywords: Hypoallergenic; Modified milk ingredients

Milk processing technologies for the control of cow's milk protein allergens are reviewed in this paper. Cow's milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow's milk have been found to be β-lactoglobulin, α-lactalbumin and caseins. Strategies for destroying or modifying these allergens to eliminate milk allergy are being sought by scientists all over the world. In this paper, the main processing technologies used to prevent and eliminate cow's milk allergy are presented and discussed, including heat treatment, glycation reaction, high pressure, enzymatic hydrolysis and lactic acid fermentation. Additionally, how regulating and optimizing the processing conditions can help reduce cow's milk protein allergenicity is being investigated. These strategies should provide valuable support for the development of hypoallergenic milk products in the future.