Effect of heat on the anaphylactic-sensitising capacity of cows' milk, gots' milk, and various infant formulae fed to guinea-pigs.
Cows' milk--fresh, boiled, and processed in different ways for the domestic market, and various infant milk formulae--was investigated for its sensitising capacity in the guinea-pig after being fed for 37 days. The anaphylactic sensitising capacity was considerably reduced by heat-treatment. As heat becomes more intense and more prolonged so beta-lactoglobulin and casein become less sensitising. It should be stressed that these were results from experiments on guinea-pigs drinking milk. Should they be found to apply to the human infant too, it seems that it would not be impossible to manufacture a non-sensitising but fully nutritive milk product. The sensitising capacity of fresh and boiled goats' milk was examined too, and it was found that boiling reduced the sensitising capacity to an even greater extent than was the case with cows' milk.
D000818:Animals; D002364:Caseins / Q000276:immunology; D002417:Cattle; D003429:Cross Reactions; D005260:Female; D006041:Goats; D006168:Guinea Pigs; D006358:Hot Temperature; D007225:Infant Food; D007782:Lactoglobulins / Q000276:immunology; D008892:Milk / Q000276:immunology*; D010323:Passive Cutaneous Anaphylaxis
D002364:Caseins; D007782:Lactoglobulins