@misc{Wróblewska_Barbara_Changes_2001,
 author={Wróblewska, Barbara and Jędrychowski, Lucjan},
 volume={54},
 number={3},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.54, 3 (2001)-.},
 howpublished={online},
 year={2001},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={Technological processes can affect immunoreactivity properties. Pasteurization applied during production of milk can decrease proteins immunoreactivity.Such severe conditions (90°C/15 min) reduced immunoreactivity of a-la and p-lgto 12,72% and 18,74%, respectively. Ultrasonic and microwave processes provedmuch more effective than severe pasteurization. Ultrasonics in a temperature of50°C for 1 hour reduced a-la and P-lg to 0,88% and 6,42%, respectively.Microwaving in a temperature of 98°C for 2 min. reduced a-la and P-lg to 1,37%and 12,86%, respectively. Lactic acid fermentation decreased milk proteins immunoreactivity to below 1%. The products obtained retained good organoleptic properties (acid taste and aroma). The allergenicity assay performed in vivo of bothwhey proteins was only slightly attenuated.},
 title={Changes of immunoreactive properties of cow milk proteins as a result of technological processing},
 type={Text},
 URL={http://rcin.org.pl/ichb/Content/138894/PDF/POZN271_174185_biotechnologia-2001-no3-wroblewska.pdf},
 keywords={biotechnology},
}