Journal of Dairy Science and Biotechnology
- Volume 31 Issue 1
- /
- Pages.67-73
- /
- 2013
- /
- 2733-4554(pISSN)
- /
- 2733-4562(eISSN)
Overview of Milk Allergens and Allergic Reaction Reduction Methods
우유 알레르기의 특성 및 저감화 방법에 대한 고찰
- Kim, Ki-Hwan (National Institute of Animal Science, RDA) ;
- Seol, Kuk-Hwan (National Institute of Animal Science, RDA) ;
-
Oh, Mi-Hwa
(National Institute of Animal Science, RDA) ;
-
Park, Beam Young
(National Institute of Animal Science, RDA) ;
-
Kim, Hyoun Wook
(National Institute of Animal Science, RDA)
- 김기환 (농촌진흥청 국립축산과학원) ;
- 설국환 (농촌진흥청 국립축산과학원) ;
-
오미화
(농촌진흥청 국립축산과학원) ;
-
박범영
(농촌진흥청 국립축산과학원) ;
-
김현욱
(농촌진흥청 국립축산과학원)
- Received : 2013.05.30
- Accepted : 2013.06.15
- Published : 2013.06.30
Abstract
Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Cow's milk allergy is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Cow's milk allergy seem to be associated with casein (
Keywords