Proteolytic lactic acid bacteria for food safety and One Health: Degradation of cow’s milk allergens and prospects for hypoallergenic dairy development
Background and Aim: Cow’s milk allergy (CMA) is one of the most common food allergies, particularly in infants and young children, caused mainly by β-lactoglobulin (β-LG) and caseins. Conventional methods to reduce milk allergenicity, including heat and pressure treatments, often compromise nutritio...
| الحاوية / القاعدة: | Veterinary World |
|---|---|
| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Veterinary World
2025-09-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.veterinaryworld.org/Vol.18/September-2025/29.pdf |