Abstract:

Cow’s milk is rich in proteins, and an ideal nutritional substance, but it is also a common allergen in foods. Casein
is the highest content of protein in milk, and is often used as a major index for detecting the allergenicity of cow’s milk. The
currently available detection methods include mainly immunological techniques, polymerase chain reaction (PCR), capillary
electrophoresis, chromatography, and mass spectrometry. This article reviews the principles, characteristics and applications
of these detection methods, and proposes future trends in the development of new detection methods.

Key words: casein, allergen, detection methods