Changes of immunoreactive properties of cow milk proteins as a result of technological processing

Technological processes can affect immunoreactivity properties. Pasteurization applied during production of milk can decrease proteins immunoreactivity.Such severe conditions (90°C/15 min) reduced immunoreactivity of a-la and p-lgto 12,72% and 18,74%, respectively. Ultrasonic and microwave processes provedmuch more effective than severe pasteurization. Ultrasonics in a temperature of50°C for 1 hour reduced a-la and P-lg to 0,88% and 6,42%, respectively.Microwaving in a temperature of 98°C for 2 min. reduced a-la and P-lg to 1,37%and 12,86%, respectively. Lactic acid fermentation decreased milk proteins immunoreactivity to below 1%. The products obtained retained good organoleptic properties (acid taste and aroma). The allergenicity assay performed in vivo of bothwhey proteins was only slightly attenuated.