Research Progress on Cow Milk Allergy and Techniques for Reducing Its Allergenicity

Cow milk protein is a common food allergen, and cow milk allergy (CMA) has become a common public health problem around the world. Exploring the mechanism of allergy to cow milk protein and developing green and efficient techniques to reduce its allergenicity have become important research topics in the field of foods. In this article, the antigenic epitopes of cow milk allergens are summarized, and the mechanisms and symptoms of cow milk allergy are introduced. The effects and potential mechanisms of different processing techniques (such as thermal processing, high pressure, ultrasound, glycosylation, coupling with polyphenols, enzyme treatment, fermentation and transgenic technology) on the allergenicity reduction of cow milk protein are discussed, and an outlook on future developments in cow milk allergenicity reduction techniques is given.