Modulation of milk immunogenicity by thermal processing

Bovine milk proteins, apart from provision of essential amino acids, impact on the human immune system. Heat treatments applied in processing of bovine milk directly influence milk protein structure and changes in associated epitopes, altering the immunogenic and antigenic potential of milk proteins, and thus modulating the human immune system in different ways. The severity of some processing technologies impact on important minor proteins that may exert immunomodulatory properties, in such a way as to prevent occurrence of allergies. In this review, heat-induced modifications of milk protein structure, associated changes in epitopes, alteration of immunomodulatory properties of milk and their effects on immunogenic and antigenic potential of milk proteins are discussed. Thermal processing in the dairy industry could be further optimised in a way to preserve and utilise the favourable immunomodulatory properties of milk, in addition to ensuring food safety, eventually making the final dairy product both hygienic and hypoallergenic.