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Summary Milk which was thermally processed at 60°C for 35 min showed no appreciable alteration, while similar treatment at 130°C exhibited drastic protein alteration as demonstrated by reduced antigenic response using the Schultz-Dale technique. A commercial hypoallergic milk was found to have about the same degree of alteration as the 130°C heat-treated sample. The degree of milk protein alteration produced by γ-irradiation was considerably less than that produced by super heating. Using treatment-response curves, a heat treatment equivalent for the 9.30 megarad sample was found to be about 89°C for 35 min. Goat milk produced a strong antigenic response in guinea pig uteri passively sensitized to bovine milk proteins.

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