[Cross-reactivity between cow's milk and goat's milk]

Tolerance of LC may be explained by a great intra and interspecific genetic diversity that leads to a great variety of proteins. In contrast, industrial treatment (UHT sterilisation) introduces configural modifications that may provoke a very great structural homology between the proteins of the two milks. Casein is in high concentration in both milks and shows some homology of the AA sequences between both and it makes a common allergen for a cross- reaction. It has been observed that a good IgE inhibition in vitro does not automatically form a clinical cross-allergenicity. Therefore there may exist an immunological crossed reaction between LC and LV without production of a real crossed allergenicity.