Bovine milk belongs to the most important allergenic food ingredients especially for children. Already very low amounts of bovine milk can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, milk allergic persons must strictly avoid the consumption of milk or milk containing food. In particular the presence of hidden milk proteins such as in sausage, cookies, convenience food or beverages represent a critical problem for milk allergic persons.

According to EU Directive 2003/89/EG the addition of bovine milk has to be labeled. For the detection of bovine milk in foodstuffs, sensitive detection systems are required. Approximately 80% of bovine milk proteins are caseins. ß-Lactoglobulin, the major allergen of whey, represents further 10% of the total protein amount.

The SENSISpec Milk ELISA represents a highly sensitive detection system for milk proteins based on NIST 1549 reference material. The test is likewise capable of the quantification of casein and ß-Lactoglobulin residues in food and is validated for cookies, bread crumbs, sausage, orange juice, wine, soy products and chocolate.

Bovine milk belongs to the most important allergenic food ingredients especially for children. Already very low amounts of bovine milk can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, milk allergic persons must strictly avoid the consumption of milk or milk containing food. In particular the presence of hidden milk proteins such as in sausage, cookies, convenience food or beverages represent a critical problem for milk allergic persons.

According to EU Directive 2003/89/EG the addition of bovine milk has to be labeled. For the detection of bovine milk in foodstuffs, sensitive detection systems are required. Approximately 80% of bovine milk proteins are caseins. ß-Lactoglobulin, the major allergen of whey, represents further 10% of the total protein amount.

The SENSISpec Milk ELISA represents a highly sensitive detection system for milk proteins based on NIST 1549 reference material. The test is likewise capable of the quantification of casein and ß-Lactoglobulin residues in food and is validated for cookies, bread crumbs, sausage, orange juice, wine, soy products and chocolate.