Dairy fermentation may reduce allergy-causing protein, research shows

01/12/2007 | DairyReporter.com (France)

A new study by German researchers shows that fermentation of dairy with a mix of lactic acid bacteria and a Streptococcus strain may reduce by up to 90% the protein that causes allergies to cow's milk. The research could affect other aspects of the food industry because whey and whey-derived ingredients are used extensively in many food products.

View Full Article in:

DairyReporter.com (France)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI