Fermentation may provide allergen-free whey and dairy

New research reports fermentation of dairy with a mix of lactic acid bacteria and Streptococcus strains could reduce milk allergy.

Fermentation of skim milk and sweet whey with a one-to-one mixture of the bacteria could reduce betalactoglobulin, the main allergen in cows milk, by up to 90%, according to researchers at the University of Hohenheim in Germany.