Characterizing detectable milk protein allergens β-casein and β-lactoglobulin in milk ladder foods.

ABSTRACT:

Background

Cow's milk allergy (CMA) is the most common and complex presentation of food allergies in early childhood. The "ladder" approach has gained popularity to reintroduce cow's milk into a child's diet depending on the type of CMA, though there are very few studies quantifying the level of allergen within the steps of food ladders. This paper aimed to assess detectable levels of milk protein allergens in milk ladder foods.

Methods

Cookies, muffins, and pancakes were prepared according to the recipes of the International Milk Allergy in Primary (iMAP) care ladder. The effect of the food matrix, heating, and industrial milk processing was assessed by measuring levels of bos d5 (β-lactoglobulin) and bos d11 (β-casein) by ELISA. The other steps of the milk ladder, cheese,

SUBMITTER: Simmons R 

PROVIDER: S-EPMC12579361 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature