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.

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DairyReporter.com (France)

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