Immune Electrophoretic Studies of Bovine Milk and Milk Products

Summary With immune electrophoretic analysis a descriptive and illustrative picture is obtained of the changes of the milk proteins due to heat. It is apparent that casein resists a temperature of 120°C and that a‐lactalbumin and β‐lacto‐globulin are still antigenic after heating to 100°C for at least 15 minutes, whereas the major immune globulin component as well as a few other proteins are destroyed after heating to 70–80°C for 15 minutes (Tables 1 and 2). The investigation concerns colostrum, mature milk, milk pasteurized by various methods, dried milk, some commercial baby food products and a sample of a milk product advertized as non‐allergenic. The possible application of the reported results to the study of cow milk allergies is discussed.