Camel Milk Allergenicity – an Oral Sensitization Study in Brown Norway Rats

The main patient group of cow's milk allergy (CMA) is infants and small children. However, cow's milk proteins are of high nutritional value in infancy and childhood, hence there is a risk of managing CMA by food-allergen avoidance in the early stage of life. Attention has been drawn to camel milk as an alternative to cow's milk due to the lack of β-lactoglobulin and due to a low cross-reactivity.

Food processing of milk proteins such as enzymatic hydrolysis (EH) and heat treatment (HT) may also alter the allergenicity of milk proteins rendering them suitable sources of protein material as preventative and tolerable measures in CMA.