LAUSR

B Shadur, A Fong, B Altavilla, RA Saad, BK Wainstein. Ann Allergy Asthma Immunol. 2020;124(2):185–189 A majority of cow’s milk-allergic patients are able to tolerate extensively heated cow’s milk while remaining reactive to unheated milk because prolonged heat disrupts conformational epitopes recognized by cow’s milk specific immunoglobulin E and reduces allergenicity. Techniques used to improve the safety and durability of cow’s milk often involve heat; pasteurization involves heating milk to 72°C for 15 seconds and does not change the allergenicity of cow’s milk proteins. Another technique is ultra-heat-treated (UHT), prevalent in many countries outside the United States, which involves heating milk to 135°C for 1-2 seconds and allows for storage of unopened milk containers for …