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Cheddar cheese, f81

Cheese is one of the most important allergens causing food allergies in adults.

Hippocrates may have been the first to describe cheese intolerance. Cheese making dates back to biblical times, and there are countless varieties of cheese available. rennet cheeses such as Cheddar and other types of hard cheeses are ripened with the help of bacteria.

All cheese analogues (imitation products) are based on casein as a protein source. Some soya protein isolates have been used as protein fillers in cheese, replacing up to 30% of casein. Egg lysozyme is added to some types of hard cheese as a preservative. 

Determination of specific IgE in human blood to - Cheddar Cheese, f81, shows the body's reaction to this allergen.

Test method: ImmunoCAP (Immunofluorescence on solid phase).

Units of measurement: kU/l

Biomaterial for the study: venous blood