Decrease of Allergenic Milk Protein by Fermentation

Abstract

To examine the effective use of food to decrease the milk allergy of fermented milk products, we measured the milk allergen, α_S1-casein and β-lactoglobulin in yogurt which changed the fermentation temperature and time, while acid milk changed the lactic acid concentration and marketable fermented milk products.
A temperature of 37.5°C was the most effective fermentation temperature of yogurt for decreasing the milk allergen compared with 30.0, 37.5 and 45.0°C.
α_S1-Casein in yogurt decreased abOut 20-50% of the raw milk based on the difference in the fermentation temperature.β-Lactoglobulin in yogurt disappeared afte ra long fermentation in spite of the ferrnentation temperature.
We could not recognize a clear relation between the concentration of lactic acid and the decrease in the β_S1-casein and 3 β-lactoglobulin.
It was suggested that these decreases are rlated to the proteolysis by lactic acid bacterium except for the acid degradation by lactic acid.
The ratio of α_S1-casein and β-lactoglobulin in the milk protein of marketable fermented milk products were quite varied, but we could not detect β-lactoglobulin in the fermented milk products which included less than 8% fat free matter.