Preparation of fresh cheese from caprine milk as a model for the reduction of allergenicity.
Fresh cheese was prepared from caprine milk by isoelectric precipitation as a model experiment for reducing the allergenicity of milk. After acidic precipitation of casein, the beta-lactoglobulin content in curd was determined by ELISA using monoclonal antibody (MAb-beta209). The beta-lactoglobulin content was very high in the fresh cheese obtained from heat-treated (85 degrees C) bovine or caprine milk, while that obtained from untreated milk contained none of this protein. Taking it into account that caprine milk has only a small amount of alpha(s1)-casein, one of the major bovine milk allergens, the caprine fresh cheese sterilized after processing by precipitation may be useful as a protein source of low allergenicity.
Tomotake
Hiroyuki
H
Iida Women's Junior College, Japan. tomotake@iidawjc.ac.jp
Katagiri
Mitsuaki
M
Fujita
Masaru
M
Yamato
Masayuki
M
D000818:Animals; D000911:Antibodies, Monoclonal; D000918:Antibody Specificity; D002364:Caseins / Q000032:analysis / Q000276:immunology; D002417:Cattle; D002611:Cheese / Q000032:analysis; D011232:Chemical Precipitation; D004797:Enzyme-Linked Immunosorbent Assay; D005511:Food Handling / Q000379:methods*; D006041:Goats; D006358:Hot Temperature; D007782:Lactoglobulins / Q000032:analysis; D008892:Milk / Q000737:chemistry / Q000276:immunology*; D016269:Milk Hypersensitivity / Q000517:prevention & control*
D000911:Antibodies, Monoclonal; D002364:Caseins; D007782:Lactoglobulins