Cheese with mold, f82

Cheese is a food product obtained from milk, raw or pasteurised, whole or semi-skimmed milk of various types, using various industrial or artisanal physicochemical and microbiological procedures. Proteolysis of milk occurs during cheese production. In mouldy cheese, different types of fungi are involved in the cheese ripening process. A large variety of moulds and yeasts are present on the surface and in some cases inside mouldy cheeses.

Depending on the route of exposure, cheese allergy may manifest as a food allergy or respiratory allergy. Milk allergy is a risk factor for cheese allergy due to common allergenic components. Food and occupational IgE sensitisation to mouldy cheese has been reported.

Caseins are the main milk allergens retained in cheese. Caseins are physicochemically and enzymatically processed, resulting in a lower allergenicity than milk, but higher than thermally denatured casein from clarified milk.

Determination of specific IgE in human blood to - Cheese with mould, f82, shows the body's reaction to this allergen.

Test method: ImmunoCAP (Immunofluorescence on solid phase).

Units of measurement: kU/l

Biomaterial for the test: venous blood