From the origin to the cooling rack: Milk processing in the context with cow′s milk

Publikationen als Autor:in / Herausgeber:in der Vetmeduni

Jensen-Jarolim, Erika

Abstrakt

allergy The demands on milk as a staple food have changed significantly due to the needs of the growing population and urbanization. For supply, milk must be made pathogen-free, transportable and longer-lasting through industrial processes. Similar technical processes are used to preserve breast milk for situations when breast milk is not available or to produce hypoallergenic infant formula from cow's milk for children at risk. Like human milk, original farm milk loses a large part of its natural protective effect, which is to a great part associated with whey proteins, through processing. Processed milk contains new antigenic epitopes, loses protective lipophilic ingredients and therefore has a higher allergenic risk. The aim of this review is to present the basic nutritional problems from mother's milk to fresh cow's milk from the farm to milk at the supermarket shelf, in connection with the risk of developing cow's milk allergy.

Dokumententyp

Übersichtsarbeit

DOI

10.5414/ALX02336