Chapter 40: Allergens
Milk and dairy food products are widely consumed and their functional properties make them attractive for food industries. However, milk is a food allergen that induces severe reactions in the allergic population that can be fatal. Accurate labelling and good manufacturing practices are essential to avoid any exposure of the allergics to milk. Analytical methods are therefore developed to detect milk allergens in food products even at trace levels. This chapter describes the characteristics of milk allergy and the allergens present in milk. Additionally, the effects of food processing affecting the allergenicity and the detection o milk allergens are discussed. Finally, the techniques available for the detection of mil allergens in food products are presented.
TREGOAT Virginie;
VAN HENGEL Adrianus;
2010-01-01
CRC Press
JRC45145
978-1-4200-4631-1,
https://publications.jrc.ec.europa.eu/repository/handle/JRC45145,
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