Can Pasteurizing Disintegrate The Component That Causes Cows Milk Allergy
Can pasteurizing disintegrate the component that causes cow’s milk allergy?
Yes, pasteurization is one of the fundamental change in dairy practice made by chemist Louis Pasteur referring to the killing of pathogen through heat treatment. This enables dairy products more predictable, more hygienic and more uniform. Pasteurizing helps in the elimination of microbes and homogenizing it to prevent fat separation involving three methods.
- Batch Pasteurization is the simplest method in which a preset volume of milk amounting to only some hundred gallons is slowly agitated in a heated vat with a minimum of 145 degrees Fahrenheit/ 62degrees Celsius for 30 to 35 minutes.
- High-temperature, short time method used by industrial scale operations is pumping the milk continuously through a heat exchanger set at a minimum of 162 degrees Fahrenheit or 72 degrees Celsius for 15 seconds.
- Ultra high temperature method is the process of heating the milk at temperature ranging to 265-300 degrees Fahrenheit or 130-150 degrees Celsius for 1 to 3 seconds instantaneously. If the produced milk is strictly package under sterilized condition then it can be kept without refrigeration for one month.
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What is the first aid for cow’s milk allergy?
The best way to apply first aid to patients with cow’s milk allergy is to bring him or her to the doctor for a check up immediately after observing signs of allergic reactions. Removal of dairy foods and cow’s milk from everyday diet and thorough observation of the allergy signs if it comes back is usually done. Switching the infant’s formula milk to special formulas prescribed by the doctor is recommended. Hydrolysed formula milk is not advisable for babies already affected by the cow’s milk allergy due to high allergic reactions to it. Mothers should stop eating dairy food and cow’s milk based foods to control the contamination on her baby.
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