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The Milk Subfractions test is designed to detect a patient’s sensitivity to the five subfractions of milk, which are isolated in the processing of dairy products. If a patient is known to have general milk-allergic reactions, this test isolates and determines which specific components of milk the patient cannot or should not ingest. This assists patients and practitioners in determining a specific diet that is sensitive to the patient’s physiology.


One of the first steps in preparing cheese is to separate the curds from the whey. This is often done by acid-precipitation of the milk (souring), followed by centrifugation. Curds are insoluble (precipitate); whey is liquid (supernate). Cheese is made from curds. The major component of curds is casein. Whey proteins consist of Alpha-lactalbumin (ALA), Beta-lactoglobulin (BLG), Bovine serum albumin (BSA) and lactoferrin (LF). These five proteins, sub-fractions of milk, are tested individually in order to isolate the compounds and reactions. If the patient tests positive to casein, s/he should not eat cheese. If the patient tests positive to any of the 4 proteins of whey, s/he should not include whey proteins in their diet

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