@article{JRC34427,
	address = {New York (United States of America)},
	year = {2006},
	author = {Monaci L and Tregoat V and Van Hengel A and Anklam E},
	abstract = {Cow's milk allergy (CMA) is one of the most
		common food allergies in childhood. This allergy is normally
		outgrown in the first year of life, however 15% of
		allergic children remain allergic. Many studies have been
		carried out to define and characterise the allergens involved
		in CMA and described two major allergens: casein (αs1-
		CN) and β-lactoglobulin. In addition to this, many other
		milk proteins are antigenic and capable of inducing immune
		responses. Milk from sheep or goats differs from cow's
		milk (CM) in terms of composition and allergenic properties.
		Food processing such as heating affects the stability,
		structure and intermolecular interactions of CM proteins,
		thereby changing the allergenic capacity. Chemical and
		proteolytic treatments of milk to obtain milk hydrolysates
		have been developed to reduce allergic reactions. Prevention
		of CMA largely relies on avoidance of all food products
		containing cow's milk. To achieve this, interest has
		focused on the development of various technologies for
		detecting and measuring the presence of milk allergens in
		food products by immunoassays or proteomic approaches.
		This reviewdescribes the technologies implemented for the
		analysis of milk allergens (allergenicity, biochemistry) as
		well as their potential detection in food matrices.
		
		
		
		
		
		
		
		
		
		
		},
	title = {Milk Allergens, their Characteristics and their Detection in Food: A Review},
	type = {},
	url = {},
	volume = {223},
	number = {2},
	journal = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
	pages = {149-179},
	issn = {},
	publisher = {SPRINGER},
	doi = {}
}