Abstract
AbstractThe anaphylactoid shock in guinea pigs, produced by enzymic casein hydrolysates, has been determined by in vivo tests and by the Schultz‐Dale technique. Hydrolysates with low transmittances are more prone to produce anaphylactoid reaction than those with high transmittances. A study has been made of the possible conditions of manufacture that might affect the properties of the hydrolysates. Factors, such as efficiency in the filtration processes, drying temperature and purity of the casein, may play an important part in the degree to which casein hydrolysates can produce anaphylactoid reactions.
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