I found out recently I have an allergy to Lactalbumin - a protein found in milk. As far as I can tell I'm not lactose intolerant and don't have an allergy to Casein.
I would like to see if I can tolerate milk (it's been a while) under the condition that Lactalbumin is removed.
Doing some research, I ran across this:
"If you are allergic to lactalbumin, than you can eat most hard cheeses and butter and in some cases pure cream (if they have not added in skim milk) because lactalbumin has been digested by the mold. You can also use milk or a milk product in casseroles or pies if cooked for 350?? Fahrenheit for one hour as lactalbumin is heat sensitive."
"What is Lactalbumin? Lactalbumin is a protein found in cow milk that is removed when milk is heated at high temperatures. If lactalbumin is the only reactive protein, one can tolerate evaporated milk formula or hard cheeses (Cheddars, Cheshire) as most of it is removed during processing. Mild cheeses often contain varying amounts of lactalbumin."
Does anyone have any experience heating say whole milk to a "high" temperature (whatever that may be) to remove this protein? Heating milk to 350 degrees by itself, my wife tells me would only burn it to the pot since it's boiling point is lower than water.
I'm trying to see if I can make some at home or if I should just try whole milk cream from the store. An alternative/substitute to almond milk would be ideal, in addition to its high caloric benefits. Yogurt apparently still contains this protein.
asked byJW12 (5)
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on June 01, 2012
at 07:36 PM
Can you try goats milk instead?
UHT milk has already been treated with a high temp. You can find "ultra-pasteurized" Organic Valley cream in some stores.
on June 01, 2012
at 10:49 PM
I'd be surprised if the "350 degree" temperature is truly the required temp to do the job. A casserole in the oven for an hour at 350 does not actually reach that temperature--not even close. For the casserole to rise to 350, almost all the water in it would have to have evaporated away, and it would take a lot longer than an hour. So I'm guessing it's just boiling, for some duration that is probably considerably less than an hour.
However, whether you'd enjoy milk boiled for a sufficient length of time--however short--may be another matter. I find it tastes quite a bit different than milk that's only been pasteurized.
I wasn't sure I understood "alternative/substitute for almond milk;" are you saying this is what you currently use, and want something different? I've enjoyed an almond/coconut milk mixture. Unsweetened, these have favorable profiles compared to dairy: lower in calories, higher in good fat, etc. I also think the mix of coconut and almond tastes better than either one alone.