Hypersensitivity to milk is a relatively common cause of food allergy. It is most frequently observed in infancy, but occurs in adult life as well. Certain sensitive persons cannot take raw or pasteurized milk without ill effects, but can generally tolerate milk modified by heat. The reason for the tolerance for modified milk is not well understood. The problem was therefore reopened to determine what antigenic changes result when milks are boiled, evaporated, superheated, dried or acidified, in order better to explain the greater tolerance.
IMMUNOCHEMISTRY OF PURIFIED PROTEINS OF MILK
It is essential to work with pure proteins. Extensive studies have been made on the immunologic properties of the proteins of raw milk but relatively few on those of heated milks, and the few studies have been carried out on crude separations of casein and whey. None of the commercial purified caseins or purified milk proteins that we obtained
RATNER B, GRUEHL HL. ANAPHYLACTOGENIC PROPERTIES OF MILK: IMMUNOCHEMISTRY OF THE PURIFIED PROTEINS AND ANTIGENIC CHANGES RESULTING FROM HEAT AND ACIDIFICATION. Am J Dis Child. 1935;49(2):287–306. doi:10.1001/archpedi.1935.01970020002001
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: