Fementation may yield allergen-free dairy

lunes 15 enero 2007

Fermentation of dairy with a mix of lactic acid bacteria and a Streptococcus strain could selectively reduce the protein responsible for cows milk allergy, researchers have reported.

Researchers at Germany's University of Hohenheim have reported that fermentation of skim milk and sweet whey with a one-to-one mixture of the bacteria could reduce the quantity of beta-lactoglobulin, the main allergen in cows milk, by as much as 90 per cent.

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