Hydrolysed casein and whey infant feeding formulas have been developed with the aim of reducing symptoms of milk allergy in infants. However, allergic reactions have occurred in some infants fed with these formulas, so tests have been developed to estimate residual activity. Hydrolysis is aimed at destroying the allergenic epitopes by cleaving the protein molecules into peptide fragments. Some are extensively hydrolysed and filtered, and it is becoming apparent that only these reduce the risk of atopic sensitisation.

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