Abstract: Milk allergy is a severe foodborne illness. This disease usually occurs due to the interaction between milk proteins and their metabolites, leading to immune dysfunctions in the body. Milk allergy is gradually becoming a major global public health problem, especially for infants and young children. This review elaborates the mechanism behind the allergenicity of bovine casein, α-lactalbumin and β-lactoglobulin, introduces the technologies that have currently been successfully used in the detection of bovine milk allergens, discusses their advantages and disadvantages in practical applications, and systematically summarizes the physical, chemical and biological modification methods to reduce the allergenicity of bovine milk proteins. Finally, some hypoallergenic dairy products developed by researchers in recent years are listed, and the future directions for the development of dairy allergen modification and the future prospects of hypoallergenic dairy products. This review is expected to provide a theoretical basis and research ideas for the development of hypoallergenic dairy products in the future.

Key words: milk; allergy; milk protein modification; detection technology; hypoallergenic dairy products

摘要： 牛乳过敏是一种较严重的食源性疾病，通常因为乳中蛋白质和其代谢产物之间发生交互作用而导致人体出现免疫功能紊乱。目前已有研究证明，牛乳过敏逐渐成为全球性的重大公共卫生问题，尤其是在婴幼儿阶段。本文详细阐述酪蛋白、α-乳白蛋白和β-乳球蛋白的过敏发生机理，介绍目前成功应用于检测牛乳过敏成分的技术并探讨其在实际应用中的不足，列举国内外研究人员利用改性技术研发出的一些低致敏性乳制品，并展望乳过敏原改性的发展方向和低致敏性乳制品的广阔市场前景，为低致敏性乳制品的发展提供一定的理论依据和研究思路。

关键词: 牛乳；过敏；乳蛋白改性；检测技术；低致敏性乳制品