ALLERGENICITY OF COW'S MILK PROTEINS

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Abstract
By means of the dual-ingestion passive transfer test it has been demonstrated that the heat-denatured milks, whether in liquid or powder form, were markedly reduced in allergenicity of the beta-lactoglobulin and alpha-lactalbumin fractions, but retained the allergenicity of the alpha-casein fraction. On the other hand, pasteurized skimmed and pasteurized homogenized milk resulted in frequent reactions at sites passively sensitized to alpha-casein, beta-lactoglobulin and alpha-lactalbumin. The findings in this study suggest that the vast majority of infants sensitive to cow's milk could tolerate heat-denatured milk.

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