Effect of Fermentation on the Milk Allergen Proteins During Yogurt-making

Cow milk and dairy products have a great significance in human nutrition but may lead to concerns due protein allergy. Reduction or elimination of cow allergy is mainly achieved by the destruction allergenic epitopes molecular structure relevant proteins via various treatments during processing. Yogurt one most consumed fermented foods. The purpose this study was investigate effect fermentation on content yogurt production. Protein profiles structural features samples collected at steps manufacturing were analyzed using electrophoresis spectroscopy. Fermentation after pasteurization treatment remarkably altered allergen through unfolding, denaturation, aggregation. This might suggest correlation with modified allergenicity end product. Immunological assays ongoing will help better understanding study.