Description
Milk contains over 20 antigens possessing allergenic activity, among which lactoglobulin fractions of milk play a special role. Many of these allergens are thermolabile and lose their allergenic properties upon boiling, but there are also thermostable allergens, which include b-lactoglobulin, which loses its properties only when heating milk above 130 degrees Celsius, and casein. Boiled milk, unlike whole milk, is a less allergenic product, and an allergic reaction to it is most often caused specifically by casein. With an allergic reaction to boiled milk, rash, swelling, stomach discomfort, asthma, and eczema are possible. Determination of specific immunoglobulin E to this allergen in increased quantities indicates an acute allergic reaction (immediate-type hypersensitivity).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type