Effect of Processing on Cow’s Milk Protein and Its Immunogenicity
Deadline for manuscript submissions: closed (20 December 2020) | Viewed by 10835
Interests: immunology; biochemistry; food chemistry; food allergies; allergies
Special Issues, Collections and Topics in MDPI journals
Milk has been part of the human diet since the first agricultural revolution, about 10,000 years BC. For long, milk has been looked upon mainly as a source of nutrients in the diet. With the growing awareness of the relationship between consumption of nutrients and its impact on health and wellbeing in the longer term, there is a renewed interest in the role that milk can play in this respect. Another growing awareness is the pivotal role that our immune system plays in our health and wellbeing, considering that a slowly but steadily increasing inflammatory status throughout out lifespan plays a role in the onset of difficult to combat, noncommunicable, diseases.
Presently, milk is processed with a range of different technologies into numerous dairy products. Heating takes a central role in milk processing, as it prolongs the shelf life of dairy products. Such thermal processing, however, does a lot to the constituents of milk, and in particular to its proteins. Additionally, this thereby also impacts the immunological response to milk after consumption. How about raw milk, though? Is that beneficial for the developing immune system, and if so, why would this be so? Further, if we process milk (components) at different intensity, will this also cause a different impact on the physiological response (digestion & immunogenicity) to this milk?
This Special Issue will attempt to make an inventory of the immune modulating properties of both raw and processed milk, and to describe the state-of-the-art in our understanding of this.
Prof. Harry Wichers
Dr. Kasper Arthur Hettinga
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- Milk processing
- Immunological response
- Milk protein