Food News

The "total milk" allergen test detects the two typical allergenic milk proteins ß-lactoglobulin and casein together.

The antibodies of the test specifically detect caseins as well as β-lactoglobulin from cow's, sheep's, goat's and buffalo's milk. Different milk components such as milk powder, whey (β-lactoglobulin), caseinates, etc. can be carried over in food production. With the help of the new ELISA method, traces in food can be reliably detected and also quantitatively identified.

Attention:

The new detection method is calibrated to skim milk powder as a reference standard, in which a typical ratio of ß-lactoglobulin to caseins is present. For foods contaminated with only one of the two milk proteins alone, the test may therefore lead to a possible underestimation. For such cases, we therefore continue to offer the specific individual tests for ß-lactoglobulin or caseins.

YOUR PLUS: For the detection of milk allergens, AGROLAB LUFA in Kiel now offers three different ELISA tests.

The qualitative tests are also suitable for allergen detection in ambient samples, e.g. swab or rinse water samples from food-contact surfaces.

Author: Dr. Frank Mörsberger / Anja Palisch