학술논문
Absence of Allergic Reactions to Egg White Lysozyme Additive in Grana Padano Cheese.
Document Type
Article
Author
Source
Journal of the American College of Nutrition; Apr2008, Vol. 27 Issue 2, p326-331, 6p, 1 Chart, 1 Graph
Subject
Language
ISSN
07315724
Abstract
This article presents a study which investigated lysozyme absorption as an intact molecule in healthy and white egg allergic subjects as well as their serum immunoglobulin E antibody titers after increasing ingested amounts. It discusses the role or egg white lysozyme in the prevention of the negative effects on cheese quality of milk contaminated by Clostridium butyricum. The methodology and results of the study are discussed.