f231 Cow's milk, boiled

Boiling is known to reduce the allergenicity of the whey proteins but not of casein.

Boiled milk or casein could be used to test whether a cow´s milk-sensitive patient is likely to tolerate cooked or baked milk products.

Allergen Exposure

Among the many proteins in milk, six are of major interest. These include: bovine serum albumin (BSA), gamma globulin, a-lactalabumin, b-lactoglobulin, lactoferrin and casein. The casein fraction represents 80% of the total bovine milk proteins. The major allergens of whey are a-lactalabumin, b-lactoglobulin and BSA. Boiling is known to reduce the allergenicity of the whey proteins, but not of casein. Whey is commonly included as an ingredient in baked goods, bread, ice cream, frozen desserts, dry mixes, processed cheese, confections, sauces and gravies. Boiled milk or casein could be used to test whether a cow's milk sensitive patient is likely to tolerate cooked or baked milk products.

Cross-reactivity between cow's milk and milk from related animals exists (2). The a -caseins from cow, goat and sheep share more than 85% identical amino acids. Sensitivity to cow's milk does not usually presume sensitivity to beef or inhalation of cow dander. However, the presence of common allergens in milk, meat and dander has been demonstrated (3, 4).

Cow's milk allergy (CMA) is a common disease of infancy and childhood. The prevalence of CMA is approximately 2.5% during the first 3 years of life (1).

Review

Cow's milk allergy (CMA) is a common disease of infancy and childhood. The prevalence of CMA is approximately 2.5% during the first 3 years of life (1). Among the many proteins in milk six are of major interest. These include: bovine serum albumin (BSA), gamma globulin, a-lactalabumin, b-lactoglobulin, lactoferrin and casein. The casein fraction represents 80% of the total bovine milk proteins. The major allergens of whey are a-lactalabumin, b-lactoglobulin and BSA. Boiling is known to reduce the allergenicity of the whey proteins but not casein. Whey is commonly included as an ingredient in baked goods, bread, ice cream, frozen desserts, dry mixes, processed cheese, confections, sauces and gravies. Boiled milk or casein could be used to test whether a cow's milksensitivity patient is likely to tolerate cooked or baked milk products. Cross-reactivity between cow's milk and milk from related animals exists (2). The a-caseins from cow, goat and sheep share more than 85% identical amino acids. Sensitivity to cow's milk does not usually presume sensitivity to beef or inhalation of cow dander. However, the presence of common allergens in milk, meat and dander has been demonstrated (3, 4).