A Study of the Effect of γ-Irradiation Versus Thermal Processing on the Antigenic Response of Milk Proteins Using the Schultz-Dale Technique

[摘要] 1. 1. Milk which was thermally processed at 60°C for 35 min showed no appreciable alteration, while similar treatment at 130°C exhibited drastic protein alteration as demonstrated by reduced antigenic response using the Schultz-Dale technique. A commercial hypoallergic milk was found to have about the same degree of alteration as the 130°C heat-treated sample.2. 2. The degree of milk protein alteration produced by γ-irradiation was considerably less than that produced by super heating. Using treatment-response curves, a heat treatment equivalent for the 9.30 megarad sample was found to be about 89°C for 35 min.3. 3. Goat milk produced a strong antigenic response in guinea pig uteri passively sensitized to bovine milk proteins.

[学科分类] 生物科学（综合）