Table 1.

Characteristics of main cow’s milk allergens [13,17] and IUIS Allergen Nomenclature.

Milk Proteins		Conc. (g/L)	Molecular Mass (kDa)	Biological Function	Amino Acid No.	Allergenic Activity *
Whey proteins (20% ≈ 7 g/L)	α-lactalbumin Bos d 4	1.2–1.5	14.2	Contributes to lactose synthesis	123	Major
	β-lactoglobulin Bos d 5	3–4	18.3	Binds to numerous hydrophobic and amphiphilic ligands (defined biological function still unclear)	162	Major
	BSA Bos d 6	0.4	67	Binds to fatty acids, flavors, metal ions	583	Minor
	Immunoglobulins Bos d 7	0.47	76.2	Antibacterial and antiviral activities		Minor
Caseins (80% ≈ 29 g/L) Bos d 8	αs1-casein Bos d 9	12–14	23.6	Calcium binding	199	Major
	αs2-casein Bos d 10	3.75–4	25.2	Calcium binding	207	Minor
	β-casein Bos d 11	10.5–12	24.0	Calcium binding	209	Major
	κ-casein Bos d 12	3.75–4	19.0	Stabilization and coagulation of milk	169	Minor

* Allergenic activity is presented as major versus minor allergen.