Description
It is an ELISA test kit that helps to verify milk presence in food and control cross contamination in manufacture and distribution along food chain. Beta-lactoglobulin together with caseins, Alpha-lactoalbumin and seroalbumin are the main allergens in milk
Some foods additives and products such as milk, eggs, soy and nuts can cause food allergic reactions. Food allergens can trigger an adverse reaction of the immune system whose importance varying form individual to individual.
The cow milk protein (CMP) allergy incidence is between 0.3-7% depending on studies. Cow milk is compound of 85% water, 3.5% proteins, 3.4-4% fat, 4.9% lactose and 0.7% minerals. Cow milk protein composition is based on 80% of caseins and 20% of whey proteins such as Beta-lactoglobulin, Alpha-lactoalbumin and seroalbumin among others. Milk can be a source of hidden allergen because many non dairy products use milk thereof as ingredient.
Milk allergen detection
- ELISA sandwich test
- Quantitative
- Standard Range: 0 ppm, 0.05 ppm, 0.1 ppm, 0.25 ppm and 0.5 ppm of b-lactoglobulin
- Results are traceable with the reference material NIST 1549
- Assay time: 90 min
- Equipment: ELISA reader 450 nm
