期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2009
卷号：55
期号：3
页码：296-300
DOI：10.3177/jnsv.55.296
出版社：Center for Academic Publications Japan
摘要：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 β-lactoglobulin content in curd was determined by ELISA using monoclonal antibody (MAb-β209). The β-lactoglobulin content was very high in the fresh cheese obtained from heat-treated (85oC) 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 αs1-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.
