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.

The aim of this paper is to explore the amino acid composition and nutritional evaluation of mare milk and traditional fermented mare milk in two pasture areas of western China. In this study, 40 samples of mare milk and traditional fermented mare milk were collected in the main pastoral areas of Xinjiang and Inner Mongolia. An amino acid automatic analyzer and high performance liquid chromatography were used to determine the composition and content of free amino acids and hydrolyzed amino acids in the samples. The obtained data were analyzed using analysis of variance (ANOVA) and nutritional evaluation was performed. The results showed that there was no significant difference in the total amino acid of mare milk in both areas (P > 0.05); the free amino acid contents of two fermented mare milk samples were generally significantly increased relative to their unfermented counterparts (P < 0.05), and new amino acids with special physiological activities were produced such as gamma-aminobutyric acid (GABA), beta-aminoisobutyric acid (BAIBA) and gammahydroxylysine; the content of sweet amino acid Xinjiang mare milk was significantly increased after fermentation, and the total amino acid content was higher than in fresh mare milk, indicating that fermentation helped improve the flavor of mare milk; the essential amino acid index values of fresh and fermented mare milk from the two areas were all greater than 95, indicating that both fresh and fermented mare milk were high-quality protein sources. Moreover, the nutritional evaluation of fermented mare milk was higher than fresh mare milk in each area.

The objective of this paper was to optimize the fermentation conditions of lactose-free yogurt. The level of residual sugar was used as response variable. Moreover, lactose-free yogurt and ordinary were prepared under the same conditions and their sensory characteristics were compared. Also, differences in their instrumental quality characteristics were assessed using an electronic eye, an electronic nose and an electronic tongue. The results showed that the optimal fermentation conditions were as follows: lactase dose 3.9 U/L, inoculum size 2 U/1 000 kg, fermentation temperature 43 ℃ and time 5.5 h. The lactose content of the yogurt prepared under the optimized conditions was (0.29 ± 0.07) g/100 mL. The lactose-free yogurt showed a 1.5-fold increase in lactic acid bacterial count than the ordinary yogurt (P < 0.05), but there was no significant difference in acidity or viscosity between them (P > 0.05). Principal component analysis (PCA) demonstrated no significant difference (P > 0.05) in color, aroma or taste. Therefore, compared with the ordinary yogurt, the lactose-free yogurt had no significant difference in sensory quality.