Allergenic proteins in cow’s milk and hypoallergenic cow’s milk products

2015 ◽  
Vol 59 (2) ◽  
pp. 55-57
Author(s):  
Yuri Kato ◽  
Akihiro Sanda ◽  
Naoki Shimojo ◽  
Kazuyuki Sogawa
Keyword(s):  
Cow’S Milk ◽  
Milk Products ◽  
Cow's Milk ◽  
Allergenic Proteins

scholarly journals Evaluation of some predictive parameters for baked milk tolerance in children with cow's milk allergy

2021 ◽  
Vol 49 (2) ◽  
pp. 53-59
Author(s):  
Mehmet Kilic ◽  
Lütfiye Çilkol ◽  
Erdal Taşkın
Keyword(s):  
Immunoglobulin E ◽  
Food Challenge ◽  
Cow’S Milk ◽  
Milk Products ◽  
Prick Test ◽  
Cow's Milk ◽  
Predictive Parameters ◽  
Decision Points ◽  
Ige Mediated ◽  
Baked Milk

Background: Inclusion of baked-milk products to the diet appears to markedly accelerate tolerance to unheated milk compared to a strict avoidance diet.Objective: The present study aims to investigate the predictors of baked-milk tolerance in children with Immunoglobulin E (IgE)-mediated cow’s milk (CM) allergy.Methods: The study included 80 patients diagnosed with IgE-mediated CM allergy upon oral food challenge (OFC) testing at our clinic. Patients who developed and did not develop reactions during OFC with baked milk were compared considering clinical and laboratory parameters.Results: Eighty patients with CM allergy comprised 48 male and 32 female infants with an average age of 7.25 ± 2.45 (3–13) months. We found that 62.5% of them showed tolerance to baked milk in the OFC test performed with cakes containing 2.6-g milk protein. When the patients who tolerated and could not tolerate baked-milk products were compared for test results, we detected a statistically significant intergroup difference regarding diameter of wheal in skin prick test (SPT) performed with muffin slurry, levels of specific Immunoglobulin E (sIgE) in CM, sheep’s milk (SM), goat’s milk (GM), casein, and the amount of unheated milk consumed until a reaction developed in the OFC test performed with unheated milk (P < 0.05).Conclusion: We defined novel decision points based on CM, SM, GM, casein sIgE levels, wheal diameter in SPT with muffin slurry, and the amount of milk ingested during OFC performed with unheated milk that may be useful in predicting outcomes of baked-milk ingestion.

Are Soy-Milk Products Viable Alternatives to Cow’s Milk?

2016 ◽  
pp. 151-162 ◽  
Author(s):  
Jayne V. Woodside ◽  
Sarah Brennan ◽  
Marie Cantwell
Keyword(s):  
Cow’S Milk ◽  
Soy Milk ◽  
Milk Products ◽  
Cow's Milk

A novel catalytic material for hydrolyzing cow’s milk allergenic proteins: Papain-Cu3(PO4)2·3H2O-magnetic nanoflowers

2020 ◽  
Vol 311 ◽  
pp. 125911 ◽  
Author(s):  
Nuan Feng ◽  
Haiyang Zhang ◽  
Yao Li ◽  
Yangkaixi Liu ◽  
Longquan Xu ◽  
...  
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Catalytic Material ◽  
Allergenic Proteins

scholarly journals Consumer Behaviour of Seniors on the Cow’s Milk Market in Slovakia: Silver Persuading Techniques

2020 ◽  
pp. 200-207
Author(s):  
Alexandra Krivosikova ◽  
Jana Rybanska ◽  
Ludmila Nagyova ◽  
Andrej Geci
Keyword(s):  
Decision Making ◽  
Visual Cues ◽  
Consumer Behaviour ◽  
Cow’S Milk ◽  
Milk Products ◽  
Cow's Milk ◽  
Milk Sugar ◽  
Increased Risk ◽  
Health Complications ◽  
Quality Of Milk

Seniors are usually perceived as an unattractive segment, mostly due to their limited spending power. In Slovakia, the number of seniors has continuously been increasing. The population has been growing older. In Europe, more than a quarter of the population is expected to be aged 65 years or older by 2050. That is the main reason why we have to understand the consumer behaviour and decision-making processes of senior consumers. The presented paper deals with the consumer behaviour of seniors on the Slovak market of cow’s milk since it is the most commonly consumed type of milk in Slovakia. Opinions of nutrition specialists differ on whether it is beneficial or not for humans to consume milk. However, in general, milk is considered to be an essential component of the diet not only for children but also for adults and especially for seniors because of its high nutrition value. Milk and dairy products should be a daily part of the seniors’ diet. Since older people no longer have the necessary enzyme (lactase) to break down milk sugar (lactose), it is recommended to consume milk products that no longer contain milk sugar, but that lactic acid is produced by fermentation. Sour milk products such as curd, yoghurt or kefir have a beneficial effect on stomach, intestines and also the immune system. Long-term insufficiency of calcium intake causes osteoporosis – a disease that manifests itself in bone loss and structural disorders. It leads to increased fracturing of the bones and thus an increased risk of health complications resulting from there. This study explores senior consumers’ preferences for milk and their decision-making strategies on the market of cow’s milk. The study is oriented primarily on visual cues catching the attention of consumers. Anonymous survey was conducted on a sample of 470 senior respondents (210 males and 260 females) aged 61 – 84. Using selected psychological tools and a short questionnaire it was found out that Slovak seniors prefer traditional motives and bright colours on the milk packaging, they highly prioritise price over quality of milk products and in comparison with young adults, they are loyal to chosen products or brands. Seniors who score higher on the scale of neuroticism personality trait state that the packaging of milk products is significant for their decisions. Seniors with higher emotional stability tend to experiment more on the market of milk. Keywords cow’s milk, seniors, consumer behaviour, packaging, persuading techniques.

scholarly journals Bacterial microbiota composition of fresh unpasteurized cow's milk and home-made and commercially available fermented milk products.

2021 ◽  
Author(s):  
Pieter de Waal ◽  
Shane Murray ◽  
Katie Viljoen ◽  
Jeanne Korsman ◽  
Michael Levin
Keyword(s):  
Lactic Acid ◽  
Fermented Milk ◽  
Cow’S Milk ◽  
Microbiota Composition ◽  
Milk Products ◽  
Cow's Milk ◽  
Fresh Milk ◽  
Bacterial Microbiota ◽  
Acid Producing Bacteria ◽  
Fermented Milk Products

Background: Rural communities who consume unpasteurized and traditional fermented milk products on a regular basis, have a low prevalence of allergic diseases. Lactic acid producing bacteria present within these products, is postulated to have an allergy protective role against atopy. Objective: To characterize and compare the bacterial microbiota of fresh unpasteurised cow’s milk and to explore the effect of milk fermentation (commercially and traditionally fermented) on the bovine milk microbiota. Methods: Raw, unpasteurized cow’s milk was collected from urban and rural farms. Another sample, collected from a rural farm, was left to ferment naturally. Three different brands of commercially fermented milk samples were also analysed. The V3 and V4 regions of the 16S rRNA gene were amplified to assess microbiota composition. Results: Urban and rural fresh milk had the highest microbiota alpha diversity, and commercially bought fermented milk products, the least. Commercially fermented milk was consistently dominated by lactic acid producing bacteria, belonging to the phylum Firmicutes, while homemade fermented milk comprised of approximately 50% Firmicutes and 50% Proteobacteria. The relative abundance of several organisms differed between fermented and unfermented milk. Lactococcus lactis dominated all milk products, however its relative abundance was lower in fresh milk compared with fermented milk. Lactobacillus paracasei and Streptococcus infantis were abundant in traditionally fermented milk, but absent in commercially fermented products. Potential pathogens were demonstrated in fresh and home fermented milk. Conclusion: Commercially fermented milk can be promoted as a safe and possible allergy protective complementary feed from 1 year of age.

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