Adverse reactions to food intake have very diverse etiology and symptomatology. Regarding milk, its food allergy is presented as lactose intolerance, the sugar in milk, or allergy to milk protein. Despite having different symptomatology, confusions among allergic conditions to dairy and its mediators are common. Milk protein allergy originates from protein components present in milk, causing reactions to either the protein fractions in emulsion (caseins) or in whey (milk albumin). The allergic reaction is type IV mediated by T lymphocytes. The allergic reaction produces severe cellular damage and it triggers physical, mental and emotional symptomatology that may vary in time, intensity and severity. Lactose intolerance is originated by total or partial absence of the enzyme that digests this disaccharide. Lactose intolerance can be primary or congenital and secondary; the former being more rare and severe, the latter being more common. Lactase deficiency can be diagnosed by symptoms associated with cramping and diarrhea. Thus, the objective of this study was to conduct a review of available literature on cow’s milk protein allergy and lactose intolerance.

Several human health problems have been related to the allergenic constitution of bovine milk due to the body's immune reaction to milk proteins. It is necessary find solutions to minimize the occurrence of such reactions, given the importance of milk as a source of animal protein. The aim of this study was to evaluate the allelic frequency of the CSN2 gene and to evaluate differences in the characteristics of Gir and Guzerá bovine milk. One hundred and fifty-six cows were used (68 Gir and 88 Guzerá) from the Felipe Camarão Experimental Station herd of the Agricultural Research Corporation of RN (EMPARN). DNA extractions were carried out from hair follicles of the animals; the gene was then amplified and sequenced in an ABI 3100 automatic sequencer. The obtained sequences were submitted to analysis using the Geneious 5.6.5® program. Data were submitted to analysis of variance and to the Tukey-Kramer test at 5% probability and cluster analyses by main components were performed. Allele frequencies were 98 and 97% for the A2 allele and 0.96 and 0.93% for the genotype A2A2 for Gir and Guzerá, respectively. Gir and Guzerá animals showed differences in protein, lactose, and non-fat dry extract levels. Although correlations between milk yield and the production and some milk components are moderate, increases in milk yield are always greater than the increase in constituent yield. In addition, even though Guzerá animals have a higher percentage of protein, lactose, and non-fat dry extract, milk from Zebu breeds is an alternative for individuals sensitive to β-casein protein.

The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.

This review aimed to gather information about the biological effects of bovine colostrum (BC) supplementation for improving the respiratory health in humans and the potential role of bioactive molecules from BC as adjunctive therapy for SARS-CoV-2 infection (Coronavirus Disease 2019 – COVID-19). Several studies have shown that BC supplementation is effective against infections and respiratory allergies, as well as in attenuating immunosuppression caused by intense exercise in high-performance athletes. The major immune system modulation proteins present in BC are immunoglobulins, lactoferrin and transforming growth factor-β (TGF-β). Studies have revealed that lactoferrin is effective in combating SARS-CoV-2. Hyperimmune colostrum may constitute an alternative way to produce specific antibodies against COVID-19. Based on the immune system boosting ability as well as anti-inflammatory, antioxidant and antiviral/antibacterial activities, we suggest that well designed, randomized, placebo-controlled, multicenter clinical trials should be done to verify the safety and effectiveness of BC supplements against SARS-CoV-2 infection. GRAPHICAL ABSTRACT

Our aim was to identify the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and recovery of whey constituents. A production of 30 batches of mozzarella cheese at a dairy industry in northeast Brazil (Rio Grande do Norte) was monitored between March and November 2015. Mozzarella yield and 32 other variables were observed for each batch, and divided into 3 groups: milk composition variables (12); variables involved in the cheesemaking process (14); and variables for recovery of whey constituents (6). Data were analyzed using descriptive statistics, Pearson correlation, and principal component analysis. Most of the correlations between milk composition variables and between the variables of the manufacturing processes were not significant. Significant correlations were mostly observed between variables for recovery of whey constituents. Yield only showed significant correlation with time elapsed between curd cuttings and age of the starter culture, and it showed greater association with age of the starter culture, time elapsed between curd cuttings, and during stretching, as well as with milk pH and density. Thus, processing factors and milk characteristics are closely related to dairy efficiency in mozzarella manufacturing.