[Allergic reaction of goats and cows milk proteins]

Systemic anaphylaxis test in mouse showed that the visual effect of injection of cow casein, whey, casein fraction and bovine beta-lactoglobulin was strong. Similar results were found when goat casein, Kappa-casein and beta-casein were injected. The visual effect of injection of beta-lactoglobulin and alpha[s],-casein was low. No response was found when bovine and goat alpha-Lactalbumin was injected in animals. Passive cutaneous anaphylaxis test in mouse showed that the reaction area of cow casein injection was 0.63 cm[2] in comparison with 0.19 cm[2] for goat casein. The reaction of cow beta-lactoglobulin injection was 0.12 cm[2], while no reaction was occurred when goat beta-lactoglobulin, goat and cow alpha-lactalbumin were injected. The percentage of degranulation of mast cells when treated with cow raw milk, casein, whey, beta-lactoglobulin and alpha-lactalbumin were 32.11, 100, 41.80, 90.01 and 12.73% respectively, In comparison with 14.33, 80.19, 34.73, 39.57 and 10.86% respectively for the same proteins in goat milk

[Study of the immunological cross-reactions between goats and cows milk proteins]

Immunoelectrophoresis analysis showed immunological cross reactions between goat and cow milk caseins which belong to beta-casein, however, no such reaction were observed between goat and cow beta-lactoglobulin and alpha-lactalbumin. Systemic anaphylaxis test in guinea pigs showed strong immunological reactions between goat and cow milk proteins, injection of cow milk in animal's vein, which fed on cow milk caused 100% mortality. Same results were also obtained with injection of goat milk. Passive hemagglutination test against goat and cow milk was used to estimate antibody titer in guinea pigs serum, which fed cow's milk. The obtained results showed that the highest titer was found against casein followed by beta-lactoglobulin and alpha-lactalbumin for cow milk proteins, while for goat milk proteins the highest titer was found against casein followed by alpha-lactalbumm and beta-lactoglobulin. The titer of antibodies against goat alpha[s]-casein and Kappa-casein was lower than that for cow milk, the behavior of goat and cow beta-casein was similar for both proteins

isolation, purification and some chemical properties of casein from local goats and cows milk

Goats and cows alpha[s]-casein were initially purified by fractionation with urea. While, the final purification was done on DEAE-Cellulose. The behavior of these two proteins was similar on the column of ion exchange. The molecular weight of goats and cows proteins were 28846 and 25409 Dalton respectively, while, the isoelectric points of these proteins were 4.5 and 4.2 respectively. The carbohydrate content of goats and cows alpha[s]-casein were 8.47 and 4.37 mg/g respectively, while, their phosphorus content were 17.66 and 9.57 mg/g respectively.Ammo acid analysis of the two pure proteins showed that goats alpha[s]-casein had lower acidic and higher basic amino acids than that of cows alpha[s]- casein, glutamic acidwas the highest concentration in the two proteins, however, no significant differences was noted between these two proteins in acidic and hydrophobic amino acids