دراسة تأثير بعض المعاملات الحرارية على انخفاض فرط الحساسية على الفئران البيضاء التي تتناول بروتينات حليب البقر و الماعز

Abstract EN

Id this paper we studied the effects of seine heat treatments on the ability casein and whey ol cows and goats milk to induce allergy in cows milk allergic mice.

There were cross- reactions between cow’s and Goat's milk proteins .

Heat treatments did not lead to I&ree changes in cow's and goat’s milk and casein ability to induce allergy , while heating goat’s whey at 100 C for 30 min.

and 121 "C for 20 min.

reduce it’s ability to induce allergy.