Proteolytic lactic acid bacteria for food safety and One Health: Degradation of cow’s milk allergens and prospects for hypoallergenic dairy development

Background and Aim: Cow’s milk allergy (CMA) is one of the most common food allergies, particularly in infants and young children, caused mainly by β-lactoglobulin (β-LG) and caseins. Conventional methods to reduce milk allergenicity, including heat and pressure treatments, often compromise nutritio...

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Bibliografische Detailangaben

Hauptverfasser:	Chong Wang, Linglin Fu, Joo Shun Tan, L. Ravithej Singh, Julalak Chuprom
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Veterinary World 2025-09-01
Schriftenreihe:	Veterinary World
Schlagworte:	cow’s milk allergy food safety lactic acid bacteria one health probiotics proteolytic activity
Online-Zugang:	https://www.veterinaryworld.org/Vol.18/September-2025/29.pdf
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