A STUDY ON FOOD ALLERGENS: MILK & CEREALS

A Research Project

Submitted towards the Requirement of the

6th Semester B.Sc. H&HA Curriculum

By

Mohit Kumar (2041112139)

Munde Sourav (2041112145)

Pradhan Mahek (2041112174)

Under the Supervision of

Mr. Suman Kumar
Institute of Hotel Management, Hyderabad
2022-2023

1
 DECLARATION

I Mohit Kumar, certify that the work embodied in this research project titled, “A STUDY ON
FOOD ALLERGENS MILK & CEREALS” approved by Ms. Saraswati S., HOD &
Research Project Co-ordinator is the Bonafide work carried out by me under the
supervision of Mr. Suman Kumar Lecturer, Institute of Hotel Management, Hyderabad.

I declare that I have faithfully acknowledged, given credit to, and referred to the research
work/workers whatever their works have been cited in the text and the body of the research
project.

Date:

Place: Hyderabad
Mohit Kumar
(2041112139)

Final Year B.Sc. in H&HA

2
 DECLARATION

I Munde Sourav, certify that the work embodied in this research project titled, “A STUDY ON
FOOD ALLERGENS MILK & CEREALS” approved by Ms. Saraswati S., HOD &
Research Project Co-ordinator is the Bonafede work carried out by me under the
supervision of Mr. Suman Kumar Lecturer, Institute of Hotel Management, Hyderabad.

I declare that I have faithfully acknowledged, given credit to, and referred to the research
work/workers whatever their works have been cited in the text and the body of the research
project.

Date:

Place: Hyderabad
Munde Sourav
(2041112145)

Final Year B.Sc. in H&HA

3
 DECLARATION

I Pradhan Mahek, certify that the work embodied in this research project titled, “A STUDY
ON FOOD ALLERGENS MILK & CEREALS” approved by Ms. Saraswati S., HOD &
Research Project Co-ordinator is the Bonafide work carried out by me under the
supervision of Mr. Suman Kumar Lecturer, Institute of Hotel Management, Hyderabad.

I declare that I have faithfully acknowledged, given credit to, and referred to the research
work/workers whatever their works have been cited in the text and the body of the research
project.

Date:

Place: Hyderabad
Pradhan Mahek
(2041112174)

Final Year B.Sc. in H&HA

4
 CERTIFICATE

This is to certify that the research project entitled “A STUDY ON FOOD ALLERGENS:
MILK & CEREALS” submitted by

MOHIT KUMAR the final year of B.Sc. Hospitality & Hotel Administration bearing
National Council No. 2041112139 has been completed satisfactorily during the academic year
2022-2023.

he has put the required attendance under the supervision of the assigned Supervisor and
fulfilled all the pre-conditions for the research project submission.

Mr. Suman Kumar Ms. Saraswati S. Mr. Sanjay K. Thakur

Lecturer HOD Principal
Guide Research Project Co-ordinator

5
 CERTIFICATE

This is to certify that the research project entitled “A STUDY ON FOOD ALLERGENS:
MILK & CEREALS” submitted by

MUNDE SOURAV of the final year of B.Sc. Hospitality & Hotel Administration bearing
National Council No. 2041112145 has been completed satisfactorily during the academic year
2022-2023.

he has put the required attendance under the supervision of the assigned Supervisor and
fulfilled all the pre-conditions for the research project submission.

Mr. Suman Kumar Ms. Saraswati S. Mr. Sanjay K. Thakur

Lecturer HoD Principal
Guide Research Project Co-ordinator

6
 CERTIFICATE

This is to certify that the research project entitled “A STUDY ON FOOD ALLERGENS:
MILK & CEREALS” submitted by

PRADHAN MAHEK of the final year of B.Sc. Hospitality & Hotel Administration bearing
National Council No. 2041112174 has been completed satisfactorily during the academic year
2022-2023.

she has put the required attendance under the supervision of the assigned Supervisor and
fulfilled all the pre-conditions for the research project submission.

Mr. Suman Kumar Ms. Saraswati S. Mr. Sanjay K. Thakur

Lecturer HoD Principal
Guide Research Project Co-ordinator

7
 ACKNOWLEDGEMENT

We take this opportunity to express our great sense of gratitude to the people and the institution
that helped us during this research work. This work may not have materialized without the
selfless and active cooperation of several people to whom we are indebted.

We are very much grateful to Mr. Sanjay Kumar Thakur, Principal, Institute of Hotel
Management, Vidyanagar, Hyderabad for giving us a chance for research work and for his
encouragement.

It gives us immense pleasure to thank Mr. Suman Kumar, Lecturer, and our guide, for his
valuable support at every stage of our research and his keen interest, meticulous guidance,
continuous encouragement, and constructive criticism which have sustained our efforts at all
stages of our work. This research would not have been possible without his continuous
guidance and support. We will always remain grateful for this. Lastly, we would like to extend
our heartfelt gratitude towards our friends and fellow students for helping us in completing our
research study.

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 PREFACE:

The research project has become the part and parcel of any graduation program but is a curriculum of a
hotel management degree. It matters a lot in any sense which you count t 21st century has the
advantages of tremendous data from unlimited sources such as newspapers, articles, blogs, posts, social
media, and www.Everyy coin has two sides. With every opportunity, a problem arises. Something
happened with an ample amount of data sources. It's very difficult to summarize the data from different
sources of goal-orientated knowledge.

There is a big difference between data and knowledge that acts as a raw material for knowledge.
Research (The middle man) process data into the unlimited used knowledge.

So, Research plays a very important role in the conversion of a raw data into ultimate knowledge even
for small things require conducting of having advantages and disadvantages. It is the research process
of our mind which tells us about the good or bad worth.

Firstly when we thought about the research project on Food Allergens: Milk & Cereals it was like we
were going to do some kind of scientific research, and before this project the word "Research" sounds
very complicated and sophisticated to our mind as we relate this word with scientific expertise of
scientist. But as we go through the project the road of affective research on this topic were laying like a
carpet laying for a celebrity It is able after the proper guidance from faculty otherwise the
word."RESEARCH" could still haunt us.

For the collection of information we Interviewed the lecturer and doctor. The study will present
material that forms the background of allergy as we do it, it is necessary to understand how people get
allergic through the discussion of many facts of food allergy to milk and cereals and the relation of
allergy to food and of the behavior of people as consumers. We also rolled out Google form to
understand how ma and what are the measures taken by them to avoid such types of allergies

To be simple "Research is the nervous Center of the thought process of human beings".

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 TABLE OF CONTENTS

S. No. Particulars Page No.

1. Title Page

2. Student’s Declaration

3. Supervisor’s Certificate

4. Acknowledgment

5. Abstract/Summary

6. Table of Contents

7. Objectives

8. CHAPTER 1: INTRODUCTION

9. CHAPTER 2: REVIEW OF LITERATURE

10. CHAPTER 3: RESEARCH METHODOLOGY

11. CHAPTER 4: DATA ANALYSIS AND INTERPRETATION

12. CHAPTER 5: FINDINGS, CONCLUSIONS &

LIMITATIONS

13. REFERENCES & BIBLIOGRAPHY

14. ANNEXURE:

a) Research Questionnaire

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 OBJECTIVES
In this research, we will explore the significance of milk and cereals in our diet, with a particular focus
on their sources, components, milk products, cereal products, reactions, allergies, positives, and
negatives.

Circadian Rhythm: Our bodies have an internal clock known as the circadian rhythm, which
regulates various physiological processes, including sleep-wake cycles, hormone production,
metabolism, and digestion. Milk and cereals are known to have an impact on our circadian rhythm, as
they are often consumed as part of breakfast, which is considered an important meal to kickstart our
day and set our body's rhythm for the day ahead.

Importance of Milk and Cereals: Milk and cereals are widely recognized for their nutritional value
and are considered staple foods in many cultures around the world. They provide essential nutrients
such as protein, carbohydrates, vitamins, minerals, and fiber, which are vital for maintaining overall
health and well-being.

Milk:

Sources: Milk is primarily obtained from mammals, such as cows, goats, sheep, and buffaloes, and is
also available in various forms like cow's milk, goat's milk, sheep's milk, and buffalo milk.

Components: Milk is a rich source of nutrients, including protein, calcium, phosphorus, vitamin D,
vitamin B12, vitamin B2 (riboflavin), and many more. It also contains carbohydrates in the form of
lactose, a natural sugar found in milk.

Milk Products: Milk is used to produce a wide variety of dairy products, such as cheese, yogurt, butter,
cream, and ice cream, which are consumed worldwide in various culinary preparations.

Reactions: Milk can undergo various reactions such as pasteurization, homogenization, and fortification
to enhance its shelf life, texture, and nutritional content.

Allergies: Some people may experience milk allergies or lactose intolerance, which can cause adverse
reactions when consuming milk or milk products due to an inability to digest lactose or an immune
response to proteins in milk.

Positives: Milk is an excellent source of calcium, which is crucial for bone health and plays a role in
nerve function, muscle function, and blood clotting. It is also a good source of high-quality protein and
other essential nutrients, making it a valuable addition to a well-balanced diet.

Negatives: Some potential negatives associated with milk consumption include the risk of allergies or
intolerances, high saturated fat content in whole milk or dairy products, and concerns about the use of
growth hormones or antibiotics in milk production.

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Cereals:

Sources: Cereals are grains that are cultivated for their edible seeds and include a wide range of grains
such as wheat, rice, corn, oats, barley, and many more.

Components: Cereals are rich in carbohydrates, particularly complex carbohydrates in the form of
starch, which serves as a significant source of energy for the body. They also contain dietary fiber,
vitamins, minerals, and some proteins.

Cereal Products: Cereals are processed to produce a variety of food products, such as bread, pasta,
breakfast cereals, rice-based dishes, and many other culinary preparations.

Reactions: Cereals are often processed to remove the outer husk or bran, which can affect their
nutritional content and glycemic index. Processing methods may include milling, grinding, refining,
and fortification.

Allergies: Some people may have allergies or intolerances to certain cereals or grains, such as gluten
intolerance in the case of wheat, barley, and rye, or corn allergy, which can cause adverse reactions
when consuming these grains or grain-based products.

Positives: Cereals are a significant source of complex carbohydrates, dietary fiber, vitamins, and
minerals, which provide energy, support digestion, and contribute
Cereals can offer several health benefits when consumed as part of a balanced diet.

Negatives: It's important to note that not all cereals have these negative aspects, and some cereals can
be a part of a healthy and balanced diet when chosen carefully and consumed in moderation. It's always
a good idea to read labels, choose cereals that are nutrient-dense, and consider individual dietary needs,
preferences, and health goals when incorporating cereals or any other food into one's diet. Consulting
with a qualified healthcare professional or a registered dietitian can also provide personalized guidance
on making healthy food choices.

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 CHAPTER 1
INTRODUCTION
A food allergy is a medical condition in which exposure to a food triggers a harmful immune response.
The immune response, called an allergic reaction, occurs cause the immune system attacks proteins in
the food that are normally harmless. The proteins that trigger the reaction are called allergens.

The symptoms of an allergic reaction to food can range from mild (itchy mouth, a few hives) to severe
(throat tightening, difficulty breathing). Anaphylaxis is a serious allergic reaction that is sudden in
onset and can cause death.

Food allergy rates vary by age, local diet, and many other factors. Studies focusing on milk and cereals
indicate that prevalence rates in children have increased, essentially doubling, and exceed 1% in
school-aged children. Fatalities are primarily reported from allergic reactions appear to be associated
with delayed treatment with epinephrine, and occur more often in teenagers and young adults with
asthma and a previously diagnosed food allergy. The determination of accurate food allergy prevalence
rates is hampered by the lack of studies applying reliable diagnostic methodologies.

Food allergies are becoming increasingly common, with an estimated 5-8% of children and 1-2% of
adults affected worldwide. Among the most common allergens are milk and cereals, which can cause a
range of allergic reactions from mild to severe.

In today's fast world where we as the younger generation want, very quick and instant.

This brought birth to a very well known, "so called" healthy breakfast cereals. A combination of milk n
cereal of choice and may add nuts n fruits to call it a complete healthy breakfast.

Cereals are a popular choice for consumption, for breakfast. This meal is the first meal and brings alot
of unwanted products to the body and act as allergens to many.

A milk allergy is one of the most common types of food allergy. Your immune system overreacts to
one or more of the proteins in milk you’ve ingested (eaten or drunk). Cow’s milk is the most common
cause of a milk allergy. However, other types of animal milk, including goat’s milk and sheep’s milk,
may cause your immune system to react.

You may have a true milk allergy as a result of an immune system reaction. There are also other
reactions to foods as well, including:

• Milk protein intolerance in infants.

• Lactose intolerance in older children and adults.

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1.1Milk Allergy:

Milk allergy is an immune reaction to proteins found in milk, most commonly casein and whey.
Symptoms of milk allergy can include hives, swelling, itching, abdominal pain, vomiting, and
diarrhoea. In severe cases, it can also cause anaphylaxis, a potential life-threatening allergic reaction.

Milk allergy is more common in infants and young children, with up to 2.5% of children under the age
of three affected. Many children will outgrow their milk allergy by the age of five, but some may
continue to be allergic throughout their lives.

1.2Cereal Allergy:
Cereal allergy refers to an allergic reaction to proteins found in grains such as wheat, barley, and rye.
Symptoms can vary widely depending on the severity of the allergy and can include hives, swelling,
itching, abdominal pain, vomiting, and diarrhoea.

Cereal allergies are more common in children, with wheat allergy being the most common cereal
allergy in children. In adults, gluten intolerance or celiac disease can cause similar symptoms to a
cereal allergy.

Research on food allergens such as milk and cereals is ongoing, with the aim of improving diagnosis
and treatment of these allergies. Some studies have focused on developing new diagnostic tools to
accurately identify milk and cereal allergies, while others have looked at developing new therapies to
treat these allergies, such as immunotherapy.

Overall, food allergies can have a significant impact on quality of life and can be potentially life-
threatening. If you suspect that you or someone you know may have a milk or cereal allergy, it is
important to seek medical attention and get a proper diagnosis to avoid potential complications.

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 CHAPTER 2 REVIEW OF LITERATURE

2.1CIRCADIAN RHYTHM
Circadian rhythm refers to the natural, internal 24-hour cycle that regulates many physiological
processes in living organisms, including humans. This rhythm is controlled by a "master clock" located
in the hypothalamus of the brain, which is sensitive to light and dark signals from the environment.

Circadian rhythms play an important role in sleep-wake cycles, hormone production, body temperature
regulation, and metabolism. Disruptions to the circadian rhythm can lead to various health problems,
such as sleep disorders, mood disorders, and metabolic disorders.

Some common factors that can disrupt the circadian rhythm include shift work, jet lag, and exposure to
artificial light at night. To maintain a healthy circadian rhythm, it is important to establish regular sleep
and wake times, get exposure to natural light during the day, and avoid bright screens and artificial
light at night.

In humans, circadian rhythms regulate a wide range of physiological processes, including sleep and
wakefulness, hormone production, metabolism, and body temperature. Disruptions to circadian rhythms
can have negative effects on health, including increased risk of sleep disorders, metabolic disorders,
and certain types of cancer.

Circadian rhythms are regulated by a group of cells in the brain's hypothalamus called the
suprachiasmatic nucleus (SCN), which receives input from the eyes to synchronize with the external
environment. Other factors that can influence circadian rhythms include genetic factors, age, and
certain environmental factors such as shift work, travel across time zones, and exposure to artificial
light at night.

Some strategies for maintaining a healthy circadian rhythm include getting regular exposure to natural
light, avoiding blue light exposure from electronic devices before bedtime, maintaining a regular sleep
schedule, and avoiding caffeine and alcohol before bedtime.

Early exposure to potential allergens may be protective. Management primarily involves avoiding the
food in question and having a plan if exposure occurs. This plan may include
giving adrenaline (epinephrine) and wearing medical alert jewelry. The benefits of allergen
immunotherapy for food allergies is unclear, thus is not recommended as of 2015. Some types of food
allergies among children resolve with age, including those to milk, eggs, and soy; while others such as
to nuts and shellfish typically do not.

In the developed world, about 4% to 8% of people have at least one food allergy. They are more
common in children than adults and appear to be increasing in frequency.[ Male children appear to be
more commonly affected than females. Some allergies more commonly develop early in life, while
others typically develop in later life. In developed countries, more people believe they have food
allergies when they actually do not have them.

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 2.2 MILK

Milk is a nutrient-rich liquid that is produced by female mammals to feed their offspring. It is a
complex mixture of proteins, carbohydrates, fats, vitamins, and minerals that provides essential
nutrients to support growth and development.

In humans, milk is typically produced by the mammary glands of lactating females and is consumed by
infants and young children as a primary source of nutrition. However, milk is also consumed by adults
in many cultures around the world, either as a beverage or as an ingredient in cooking and baking.

The nutritional composition of milk can vary depending on the species of animal it comes from, as well
as factors such as diet and genetics. Cow's milk is the most commonly consumed type of milk in many
parts of the world, and is a rich source of calcium, vitamin D, and other essential nutrients. However,
some people may be allergic to or intolerant of certain components in milk, such as lactose or casein,
and may need to avoid or limit their intake.

Milk is a nutritious and commonly consumed dairy product that is produced by mammals, including
cows, goats, and sheep. It is a rich source of calcium, protein, vitamins, and minerals that are important
for the growth and development of the body. Milk can be consumed in many forms, including whole
milk, skim milk, low-fat milk, and flavored milk, and is used as an ingredient in a wide range of food
products, such as cheese, yogurt, ice cream, and butter.

Milk has been a staple food in many cultures for centuries and is considered a vital part of a healthy
diet for many people.

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 Sources

Milk can come from various sources, including cows, goats, buffalo, sheep, camels, and donkeys.
Cow's milk is the most common type of dairy milk consumed by humans. In addition to animal milk,
there are also non-dairy plant-based alternatives such as soy milk, almond milk, flax milk and coconut
milk.

Milk is produced by many different mammals, but the most commonly consumed types of milk come
from cows, goats, and sheep. Other mammals that can be milked for consumption include buffalo,
camels, yaks, reindeer, and horses, among others.

Cow's milk is the most popular type of milk worldwide and is the primary source of milk in many
countries, including the United States, Europe, and Australia. It is widely available in many forms,
including whole milk, skim milk, and low-fat milk, and is used in many dairy products.

Goat's milk is also consumed in many parts of the world, particularly in Asia, Africa, and the Middle
East. It is known for its slightly tangy taste and is often used to make cheese and yogurt.

Sheep's milk is less commonly consumed than cow's milk and goat's milk, but it is still an important
source of dairy in some regions. It is used to make specialty cheeses, such as Roquefort and Feta.

Other types of milk, such as buffalo milk and camel milk, are more common in certain regions of the
world and may be less widely available in other areas. Plant-based milk alternatives, such as almond
milk, soy milk, and oat milk, are also becoming increasingly popular as more people seek non-dairy
options.

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 Components

Milk is composed of water, protein, fat, carbohydrates (lactose), vitamins, and minerals. The exact
composition of milk can vary depending on the species and processing techniques used. Milk fat is
primarily made up of triacylglycerols with smaller amounts of other compounds such as free fatty acids
and phospholipids.

Milk is a nutrient-rich liquid that is produced by the mammary glands of mammals. It contains a variety
of components that provide essential nutrients and support healthy growth and development. The main
components of milk include:

▪ Water: Milk is primarily made up of water, which makes up about 85-90% of its total volume.
▪ Carbohydrates: Milk contains a natural sugar called lactose, which is a disaccharide made up of
glucose and galactose.
▪ Proteins: Milk is a rich source of high-quality protein, including casein and whey. Casein makes
up about 80% of the protein in milk, while whey makes up the remaining 20%.
▪ Fats: Milk contains a variety of fats, including saturated, monounsaturated, and polyunsaturated
fats. The fat content of milk can vary depending on the breed of cow, the animal's diet, and the
processing method used.
▪ Vitamins: Milk is a good source of vitamins, including vitamin D, vitamin B12, and vitamin A.
▪ Minerals: Milk contains a variety of minerals, including calcium, phosphorus, potassium, and
magnesium.
▪ Enzymes: Milk contains a variety of enzymes, including lactase, which helps to break down
lactose into glucose and galactose, and lipase, which helps to break down fats.

Main Constituent Range (%) Mean(%)

Water 85.5-89.5 87.0
Total Solids 10.5-14.5 13.0
Fat 2.5-6.0 4.0
Proteins 2.9-5.0 3.4
Lactose 3.6-5.5 4.8
Minerals 0.6-0.9 0.8

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 Milk fat

If milk is left to stand, a layer of cream forms on the surface. The cream differs considerably in
appearance from the lower layer of skim milk. Under the microscope cream can be seen to consist of a
large number of spheres of varying sizes floating in the milk. Each sphere is surrounded by a thin skin
(the fat globule membrane) which acts as the emulsifying agent for the fat suspended in milk. The
membrane protects the fat against enzymes and prevents the globules coalescing into butter grains. The
fat is present as an oil-in-water emulsion: this emulsion can be broken by mechanical action such as
shaking.

About 98% of milk fat is a mixture of triacylglycerols, with much smaller amounts of free fatty acids,
mono-and diacylglycerols, phospholipids, sterols, and hydrocarbons. Milk fat also contains pigments
(e.g. carotene, which gives butter its yellow colour), and waxes. Milk fat acts as a solvent for the fat-
soluble vitamins A, D, E and K and also supplies essential fatty acids (linoleic, linolenic and
arachidonic).

Milk proteins

Proteins perform a variety of functions in living organisms ranging from providing structure to
reproduction. Milk proteins represent one of the greatest contributions of milk to human nutrition.
Proteins are polymers of amino acids. Only 20 different amino acids occur, regularly in proteins.

The content and sequence of amino acids in a protein therefore affect its properties. Some proteins
contain substances other than amino acids, e.g. lipoproteins contain fat and protein. Such proteins are
called conjugated proteins as phosphoproteins, lipoproteins and chromoproteins. The phosphate
phosphate is linked chemically to phosphoproteins, the casein in milk is an example. A combination of
lipid and protein forms the lipoprotein and are excellent emulsifying agents. Chromoproteins are
proteins with a coloured prosthetic group and include haemoglobin and myoglobin.

The casein

The casein is a group name for the dominant class of protein in milk. Normal bovine milk contains
about 3.5% protein, ok which casein constitutes about 80%. Casein is easily separated from milk, either
by acid precipitation or by adding rennin. In cheesemaking most of the casein is recovered with the
milk fat. Casein can also be recovered from skim milk as a separate product.

Casein is dispersed in milk in the form of micelles. The micelles are stabilised by the Κ-casein. Caseins
are hydrophobic but Κ-casein contains a hydrophilic portion known as the glycomacropeptide and it is
this that stabilises the micelles. The structure of the micelles is not fully understood.

When the pH of milk is changed, the acidic or basic groups of the proteins will be neutralised. At the
pH at which the positive charge on a protein equals exactly the negative charge, the net total charge of
the protein is zero. This pH is called the isoelectric point of the protein (pH 4.6 for casein). If an acid is
added to milk, or if acid-producing bacteria are allowed to grow in milk, the pH falls. As the pH falls
the charge on casein falls and it precipitates. Hence milk curdles as it sours, or the casein precipitates
more completely at low pH.
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The whey proteins

The whey proteins are also made up of a number of distinct proteins as shown in the scheme in Figure
1. Whey protein comprises the group of proteins in whey during the cheesemaking process. Whey
protein also contains fragments of casein molecules.

After the fat and casein have been removed from milk, one is left with whey, which contains the
soluble milk salts, milk sugar and the remainder of the milk proteins. Like the proteins in eggs, whey
proteins can be coagulated by heat. When coagulated, they can be recovered with caseins in the
manufacture of acid-type cheeses. The whey proteins are made up of a number of distinct proteins, the
most important of which are b-lactoglobulin and lactoglobulin. b-lactoglobulin accounts for about 50%
of the whey proteins, and has a high content of essential amino acids. It forms a complex with Κ-casein
when milk is heated to more than 75°C, and this complex affects the functional properties of milk.
Denaturation of b-lactoglobulin causes the cooked flavour of heated milk.

Other milk proteins

In addition to the major protein fractions outlined, milk contains a number of enzymes. The main
enzymes present are lipases, which cause rancidity, particularly in homogenized milk, and phosphatase
enzymes, which catalyze the hydrolysis of organic phosphates. Measuring the inactivation of alkaline
phosphatase is a method of testing the effectiveness of pasteurization of milk.

Peroxidase enzymes, which catalyze the breakdown of hydrogen peroxide to water and oxygen, are also
present. Lactoperoxidase can be activated and use is made of this for milk preservation.

Milk also contains protease enzymes, which catalyze the hydrolysis of proteins, and lactalbumin,
bovine serum albumin, the immune globulins and lactoferrin, which protect the young calf against
infection.

Milk Salts

Milk salts are mainly chlorides, phosphates and citrates of sodium, calcium and magnesium. Although
salts comprise less than 1 % of the milk they influence its rate of coagulation and other functional
properties. Some salts are present in true solution. The physical state of other salts is not fully
understood. Calcium, magnesium, phosphorous and citrate are distributed between the soluble and
colloidal phases (Table 2). Their equilibria are altered by heating, cooling and by a change in pH.

In addition to the major salts, milk also contains trace elements. Some elements come to the milk from
feeds, but milking utensils and equipment are important sources of such elements as copper, iron,
nickel and zinc.

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 Total Dissolved Colloidal
(mg/100 ml of milk)
Calcium 1320.1 51.8 80.3
Magnesium 10.8 7.9 2.9
Total 95.8 36.3 59.6
Phosphorus
Citrate 156.6 141.6 15.0
-Distribution of milk salts between the soluble and colloidal phases.

Milk vitamins

Milk contains the fat-soluble vitamins A, D, E and K in association with the fat fraction and water-
soluble vitamins B complex and C in association with the water phase. Vitamins are unstable and
processing can therefore reduce the effective vitamin content of milk.

Milk Products

Milk products are food items made from milk or cream, and they include a wide range of products such
as:

Milk: This is a white liquid produced by the mammary glands of mammals. It is a rich source of
calcium and protein and is consumed as a beverage or used as an ingredient in various dishes.

Cheese: This is a dairy product made from milk, curdled by the addition of an enzyme called rennet or
an acidic substance like vinegar. The curd is then drained and pressed to form cheese, which comes in
various textures and flavors.

Yogurt: This is a fermented dairy product made by adding bacterial cultures to milk. The bacteria
ferment the lactose in the milk, producing lactic acid, which gives the yogurt its tangy flavor and thick
texture.

Butter: This is a dairy product made by churning cream or milk to separate the butterfat from the liquid.
Butter is commonly used as a cooking ingredient and as a spread for bread and toast.

Ice cream: This is a frozen dairy dessert made from milk, cream, sugar, and various flavorings. It is a
popular dessert and comes in a wide range of flavors.

Cream: This is the fat-rich layer that rises to the top of milk. It is used as an ingredient in various
dishes, such as soups, sauces, and desserts.

Condensed milk: This is milk that has had most of its water content removed by heating it with sugar. It
is thick, sweet, and commonly used as an ingredient in desserts.

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Evaporated milk: This is milk that has had most of its water content removed by heating it until it
becomes thick and concentrated. It is often used as an ingredient in recipes that require a cream-like
texture without the added fat of cream.

Overall, milk products are a versatile and important source of nutrients in many people's diets.

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 Reaction
Milk products can undergo a variety of reactions depending on factors such as temperature, pH, and the
presence of enzymes or bacteria. Some common reactions of milk products include:

Acidification: Milk products can be acidified through the addition of an acid, such as lemon juice or
vinegar, or through the activity of bacteria that produce lactic acid. This process is used to make
products such as yogurt, sour cream, and cheese.

Coagulation: When milk proteins are denatured, they can form curds and separate from the liquid
portion of the milk. This process is used to make cheese and some types of yogurt.

Fermentation: Milk products can undergo fermentation when bacteria or yeast convert sugars in the
milk into lactic acid or alcohol. This process is used to make products such as kefir and some types of
cheese.

Browning: When milk products are heated, the sugars in them can react with amino acids to produce
brown pigments and caramel flavors. This process is used in the production of caramel and butterscotch
sauces.

Hydrolysis: Milk proteins can be broken down into smaller peptides and amino acids through the action
of enzymes. This process is used in the production of some types of cheese and in the formulation of
protein supplements.

Maillard reaction: This is a chemical reaction that occurs when milk and milk products are heated or
cooked. It involves the reaction between the amino acids and reducing sugars present in milk, resulting
in the formation of brown color and flavor compounds. This reaction is responsible for the color and
flavor of caramelized milk products like dulce de leche and caramel.

Lipolysis: This is the breakdown of fats in milk products, resulting in the release of free fatty acids,
which can give rise to off-flavors and rancidity. This process can occur during storage or when milk is
exposed to high temperatures.

Overall, the reaction of milk and milk products can be complex and varied, and understanding these
reactions is important for the production of high-quality dairy products.

23
 Allergies
Milk allergies are a type of food allergy that occurs when the immune system mistakenly identifies
proteins in milk as harmful substances and initiates an allergic reaction. Milk contains several proteins
that can trigger an allergic reaction, including casein and whey. Lactose Intolerance being the most
common allergy.

Milk allergy is an typical immune system response to milk and products containing milk. It's one of the
most common food allergies in children. Cow's milk is the usual cause of milk allergy, but milk from
sheep, goats, buffalo and other mammals also can cause a reaction.

An allergic reaction usually occurs soon after we consume milk. Signs and symptoms of milk allergy
range from mild to severe and can include wheezing, vomiting, hives and digestive problems. Milk
allergy can also cause anaphylaxis — a severe, life-threatening reaction.

Symptoms of a milk allergy can range from mild to severe and may include:

• Hives or skin rash

• Swelling of the lips, tongue, or throat
• Itching or tingling in the mouth or throat
• Nasal congestion
• Difficulty breathing
• Nausea, vomiting, or diarrhea
• Abdominal cramps
• Anaphylaxis (a severe, potentially life-threatening reaction)

Avoiding milk and milk products is the primary treatment for milk allergy. Fortunately, most children
outgrow milk allergy. Those who don't outgrow it may need to continue to avoid milk products.

24
 Positives of Milk
Milk has several positive attributes, including:

Nutritional value: Milk is an excellent source of several essential nutrients, including calcium, vitamin
D, and protein. These nutrients are crucial for the proper development and maintenance of strong
bones, teeth, and muscles.

Hydration: Milk is a good source of hydration, particularly for those who are physically active or live in
hot climates.

Brain function: Milk contains a variety of nutrients that are essential for brain function, including
vitamin B12, iodine, and riboflavin. These nutrients play a crucial role in maintaining cognitive
function and reducing the risk of cognitive decline.

Weight management: Milk is a low-calorie and nutrient-dense food that can help with weight
management when consumed in moderation as part of a balanced diet.

Digestive health: Milk contains lactose, a type of sugar that is broken down by the body's natural
enzymes. This helps to promote digestive health and can reduce the risk of constipation and other
digestive issues.

Skin health: Milk contains several vitamins and minerals that are beneficial for skin health, including
vitamin A and zinc. These nutrients can help to maintain healthy skin and reduce the risk of skin
problems.

Versatile ingredient: Milk can be used in a wide variety of recipes, from baked goods to sauces to
smoothies, making it a versatile ingredient in the kitchen.

The nutritional profile of milk is impressive.

Just one cup (244 grams) of whole cow’s milk contains:

• Calories: 146
• Protein: 8 grams
• Fat: 8 grams
• Calcium: 28% of
the RDA
• Vitamin D: 24% of
the RDA
• Riboflavin (B2): 26% of the RDA
• Vitamin B12: 18% of
the RDA
• Potassium: 10% of
the RDA

25
 • % of the RDA Phosphorus: 22% of
the RDA
• Selenium: 13
Milk is an excellent source of vitamins and minerals, including “nutrients of concern,” which are
under-consumed by many populations.
It provides potassium, B12, calcium and vitamin D, which are lacking in many diets.
Milk is also a good source of vitamin A, magnesium, zinc and thiamine.
Additionally, it’s an excellent source of protein and contains hundreds of different fatty acids, including
conjugated linoleic acid (CLA) and omega-3s.
Conjugated linoleic acid and omega-3 fatty acids are linked to many health benefits, including a
reduced risk of diabetes and heart disease.
The nutritional content of milk varies, depending on factors like its fat content and the diet and
treatment of the cow it came from.
For example, milk from cows that eat mostly grass contains significantly higher amounts of conjugated
linoleic acid and omega-3 fatty acids.
Also, organic and grass-fed cow’s milk contains higher amounts of beneficial antioxidants, such as
vitamin E and beta-carotene, which help reduce inflammation and fight oxidative stress.

Overall, milk can be a healthy and nutritious part of a balanced diet for many people. However, it is
important to note that some individuals may be lactose intolerant or have a milk allergy, and should
avoid consuming milk or dairy products.

26
 Negatives of Milk
While milk is a nutritious and wholesome food for many people, there are some potential negative
effects that it can have on the body. Here are a few possible examples:

Lactose intolerance: Many people are unable to digest lactose, which is the primary sugar found in
milk. This can cause bloating, gas, and other digestive discomforts.

Allergies: Milk allergies are relatively common, particularly among young children. Symptoms can
include hives, swelling, and difficulty breathing.

Acne: Some people believe that drinking milk can exacerbate acne, although there is not yet conclusive
evidence to support this claim.

High in saturated fat: While milk is a good source of protein and other nutrients, it is also high in
saturated fat, which can increase the risk of heart disease and other health problems if consumed in
excess.

Hormones: Milk from cows is often treated with hormones to increase milk production. Some people
are concerned that these hormones may have negative effects on human health, although more research
is needed to fully understand this issue.

Cancers: Excess calcium from milk and other foods may Increase the risk of prostate cancer. Milk
sugars may be linked to a slightly higher risk of ovarian cancer.

Other skin conditions: Some foods may worsen Eczema (Eczema is a common skin condition that
causes itchy, red, dry, and irritated skin. The type of eczema you have can determine what type of rash
you develop and where on your body it occurs), including milk and dairy products. However, a 2018
study found that pregnant and breastfeeding women who added a probiotic to their diet reduced their
child’s risk for eczema and other food-related allergic reactions.

It's important to note that not everyone will experience these negative effects from drinking milk, and
many people can safely consume it as part of a healthy diet. However, if you are experiencing any
discomfort or health problems related to milk consumption, it may be worth talking to your doctor or a
registered dietitian to discuss alternative sources of calcium and other nutrients.

27
2.3CEREALS
Cereals are a type of grain that are often used for breakfast foods, such as breakfast cereals, oatmeal,
and porridge. They can also be used to make baked goods, such as breads and cakes, and can be added
to salads and soups for added texture and nutrition.

Common cereal grains include:

➢ Wheat, Rice, Corn, Oats, Barley, Rye, Millet, Quinoa

Cereals are often considered a healthy part of a balanced diet, as they are a good source of
carbohydrates, fiber, vitamins, and minerals. However, some cereals can be high in added sugar and
processed ingredients, so it's important to read nutrition labels and choose cereals that are low in sugar
and made from whole grains.

Cereals are a popular breakfast food and come in many varieties. Some of the most common cereals
include maize, rice, wheat, barley, sorghum, millet, oat, rye and triticale. There are also many different
brands and flavors of cereal available for purchase at grocery stores or online retail stores.

A number of cereals are grown in different countries which include rye, oats, barley, maize, triticale,
millet and sorghum. However, rice and wheat are the most important cereal crops and account for
almost half of the cereal crop production worldwide. Soybeans are also considered a cereal product
even though it is a pulse. Cereals are a staple food in most countries and are considered important
sources of nutrients. They contain carbohydrate, protein, and fiber, as well as micronutrients such as
vitamin E, some of the B vitamins, magnesium and zinc. Cereals are the raw materials that are used to
make cereal products.

28
 Sources
Cereals are a type of grass that is cultivated for its edible grains. They are a staple food in many parts of
the world and are a major source of nutrition for humans and livestock. Some common sources of
cereals include:

Wheat: Wheat is one of the most widely grown cereals in the world and is used to make a variety of
food products, including bread, pasta, and pastries.

Rice: Rice is a staple food in many Asian countries and is the second-most widely cultivated cereal
after maize.

Maize (corn): Maize is a cereal that is widely grown in the Americas and is used for a variety of food
products, including cornmeal, tortillas, and corn flakes.

Barley: Barley is a cereal that is primarily used for animal feed and for making beer and other alcoholic
beverages.

Oats: Oats are a cereal that are primarily used for breakfast cereals, oatmeal, and granola bars.

Rye: Rye is a cereal that is primarily used for making bread, whiskey, and other alcoholic beverages.

Sorghum: Sorghum is a cereal that is primarily grown in Africa and is used for a variety of food
products, including bread, porridge, and animal feed.

Millet: Millet is a cereal that is primarily grown in Asia and Africa and is used for a variety of food
products, including bread, porridge, and animal feed.

Quinoa: Quinoa is a cereal that is primarily grown in the Andes region of South America and is used
for a variety of food products, including salads and soups.

There are many other types of cereals, including teff, fonio, and amaranth, that are cultivated in specific
regions around the world and used for a variety of food products.

29
 Components
Cereals are composed of several components, including:

Carbohydrates: Cereals are a rich source of carbohydrates, which provide the body with energy. The
carbohydrates in cereals are primarily in the form of starch, which is broken down into glucose during
digestion.

Fiber: Cereals are also a good source of dietary fiber, which helps to promote digestion and can aid in
weight management. The fiber content in cereals varies depending on the type of cereal and how it is
processed.

Protein: Cereals are a good source of plant-based protein, which is important for muscle growth and
repair. The protein content in cereals varies depending on the type of cereal and how it is processed.

Vitamins: Cereals are a good source of several vitamins, including B vitamins such as thiamin,
riboflavin, and niacin. These vitamins are important for energy production and proper brain function.

Minerals: Cereals are also a good source of several minerals, including iron, zinc, and magnesium.
These minerals are important for proper immune function, bone health, and other bodily functions.

Phytonutrients: Cereals also contain phytonutrients, which are plant compounds that have antioxidant
and anti-inflammatory properties. These compounds can help to protect against chronic diseases such
as cancer and heart disease.

The nutritional composition of cereals varies depending on the type of cereal, as well as how it is
processed and prepared. Whole grains, which are minimally processed, tend to be higher in fiber,
vitamins, minerals, and phytonutrients than refined grains, which have been stripped of some of their
nutritional content during processing.

30
 Cereal Products
Most cereals are milled or similar processes to get cereal products. Milling generally is described as a
process that involves grinding, sifting, separation and regrinding. The nutrient content in the cereal
depends on how much of the outer layer of bran is removed during milling as bran is concentrated with
fiber, vitamins, and minerals

Cereal products derived from the milling process include wheat, rye, and oat flours and semolina,
cornmeal, corn grits. Flour from cereals is used for making bread. Other products are breakfast cereals,
pasta, snack foods, dry mixes, cakes, pastries, and tortillas. In addition, cereal products are used as
ingredients in numerous products, such as batters and coatings, thickeners and sweeteners, processed
meats, infant foods, confectionary products, and beverages such as beer.

Cereal products are food items that are made from cereal grains. Cereal grains are the edible seeds of
grasses, including wheat, rice, oats, corn, barley, rye, and millet. Cereal products can be processed in
various ways to create a wide range of foods that are consumed globally. Some examples of cereal
products include:

➢ Breakfast cereals: These are a popular type of cereal product that is eaten as a breakfast food.
They come in many forms, such as flakes, puffs, and granolas, and are often fortified with
vitamins and minerals.
➢ Breads: Breads are made from cereal grains that are ground into flour and then mixed with
water, yeast, and other ingredients to form a dough. The dough is then baked to create a variety
of breads, such as white bread, whole wheat bread, and rye bread.
➢ Pasta: Pasta is a type of cereal product that is made from wheat flour and water. It comes in
many shapes, such as spaghetti, macaroni, and lasagna, and is a staple food in many cultures.
➢ Rice: Rice is a cereal grain that is widely consumed around the world. It can be cooked in many
different ways, such as boiled, steamed, fried, and baked.
➢ Breakfast bars: These are a type of cereal product that is similar to breakfast cereals but are in
bar form. They often contain additional ingredients, such as nuts, fruits, and seeds, and are a
convenient breakfast option for people on-the-go.
➢ Crackers: Crackers are a type of snack food that is made from flour, water, and other
ingredients. They come in many flavours and are often used as a snack or as a base for toppings,
such as cheese or peanut butter.
➢ Beer: Beer is a fermented cereal product that is made from barley, hops, yeast, and water. It is a
popular alcoholic beverage that is consumed globally.

These are just a few examples of the many types of cereal products that are consumed around the
world.

31
 Reaction
Cereals can have different effects on the body depending on the type of cereal and how it is prepared or
processed. Generally speaking, cereals are a good source of carbohydrates, fiber, vitamins, and
minerals, which can provide the body with energy and support various bodily functions.

Cereals are a staple food for many people around the world and can provide various health benefits due
to their nutrient content. However, the specific reaction of cereals on the body can vary depending on
the individual's digestive system and the type of cereal consumed.

Some people may experience digestive discomfort or symptoms such as bloating, gas, or diarrhea after
consuming cereals that contain gluten, a protein found in wheat, barley, and rye. This is due to a
condition called gluten intolerance or celiac disease, which affects a small percentage of the population.
People with celiac disease should avoid gluten-containing cereals.

Other individuals may be sensitive to other components in cereals such as certain fibers or sugars. For
example, some people may experience bloating or gas after consuming high-fiber cereals, while others
may have an intolerance to lactose, a sugar found in some cereals that are made with milk.

In summary, the reaction of cereals on the body can vary depending on individual factors and the type
of cereal consumed. People with specific dietary restrictions or sensitivities should consult with a
healthcare professional or registered dietitian for guidance on their cereal choices.

Here are some possible reactions of cereals on the body:

Energy boost: Cereals are a good source of carbohydrates, which the body converts into glucose to fuel
its cells. Eating cereals for breakfast, for example, can help provide the body with the energy it needs to
start the day.

Improved digestion: Cereals are high in fiber, which can help promote regular bowel movements and
prevent constipation. Some types of cereals, such as oats, are particularly rich in soluble fiber, which
can also help lower cholesterol levels.

Blood sugar regulation: Some cereals, such as oatmeal or bran flakes, have a low glycemic index,
meaning they release glucose into the bloodstream slowly and steadily. This can help regulate blood
sugar levels and prevent spikes and crashes that can lead to cravings and mood swings.

Allergic reactions: Some people may be allergic or sensitive to certain types of cereals, such as wheat
or gluten. This can cause symptoms such as bloating, diarrhea, skin rash, or difficulty breathing. If you
suspect you have a cereal allergy, it is best to consult with a doctor or allergist.

Weight management: Cereals can be a part of a healthy and balanced diet that supports weight
management. However, some types of cereals, especially those that are high in added sugars or refined
grains, can contribute to weight gain if consumed in excess.

Overall, the reaction of cereals on the body depends on individual factors such as age, health status,
dietary needs, and preferences. It is always a good idea to choose whole-grain cereals that are low in
added sugars and pair them with other nutritious foods such as fruits, nuts, or low-fat milk for a
balanced meal.
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 Allergies
Cereals are a common source of food allergens, and some people may be allergic to one or more types
of cereals. The most common cereal allergies include:

Wheat allergy: This is the most common cereal allergy and can cause a range of symptoms such as
hives, itching, swelling, and difficulty breathing. Most common grain allergy and is ranked in the top
foods that cause the most allergic reactions. A wheat allergy is an immune system response to proteins
found in wheat. When someone with a wheat allergy consumes or comes into contact with wheat, their
immune system mistakenly identifies the wheat proteins as harmful and produces antibodies to fight
them. This can lead to a range of symptoms, including: Hives, itching or eczema, Swelling, particularly
in the face, mouth, or throat, Nasal congestion or runny nose, Nausea, stomach cramps, indigestion or
diarrhea Asthma or difficulty breathing, Anaphylaxis (a severe and potentially life-threatening reaction
that can cause swelling, breathing difficulties, and a drop in blood pressure).

Gluten allergy: Gluten is a protein found in wheat, barley, and rye, and some people can be allergic to
it. Symptoms of gluten allergy can include abdominal pain, diarrhea, and bloating. Gluten allergy, also
known as gluten intolerance or celiac disease, is an autoimmune disorder that affects the digestive
system. People with this condition cannot properly digest gluten, which is a protein found in wheat,
barley, and rye. When gluten is consumed, the immune system responds by attacking the lining of the
small intestine, which can lead to a range of symptoms such as abdominal pain, diarrhea, bloating, and
fatigue. Over time, this can also cause damage to the small intestine and result in malabsorption of
nutrients.

It's important to note that gluten allergy is different from gluten sensitivity, which is a less severe
condition that does not involve an autoimmune response. People with gluten sensitivity may experience
symptoms similar to those of celiac disease, but they do not have the same risk of intestinal damage or
long-term health complications. Treatment for gluten allergy typically involves following a strict
gluten-free diet, which means avoiding all foods that contain wheat, barley, and rye. In some cases,
additional medical treatment may be necessary to manage symptoms and prevent complications.

Corn allergy: Corn is another common cereal that can cause allergic reactions. Symptoms may include
hives, eczema, swelling, and breathing difficulties. Corn allergy is a type of food allergy in which the
body's immune system overreacts to proteins found in corn. It is relatively uncommon, but can cause a
range of symptoms including: Skin reactions such as hives, eczema, or swelling, Digestive problems
such as nausea, vomiting, or diarrhea, Respiratory symptoms such as wheezing, coughing, or shortness
of breath, Anaphylaxis, which is a severe, potentially life-threatening reaction that can cause difficulty
breathing, low blood pressure, and loss of consciousness.

Oat allergy: Oats can also cause allergic reactions in some people. Symptoms may include skin rash,
itchy eyes, and difficulty breathing.

Rice allergy: Rice is less commonly associated with allergies, but some people may still have an
allergic reaction. Symptoms may include hives, itching, and stomach cramps. A rice allergy is a type of
food allergy where the immune system overreacts to the proteins found in rice. Rice is a common staple
food around the world, so a rice allergy can be a challenging condition to manage.

33
 Positives of Cereals
Cereals, or grains, can offer a number of benefits when consumed as part of a balanced diet. Here are
some of the positives of cereals:

Rich in nutrients: Cereals are a good source of carbohydrates, fiber, protein, vitamins (especially B
vitamins), and minerals (such as iron, zinc, and magnesium). Whole grain cereals are particularly
nutrient-dense, as they contain all parts of the grain, including the bran, germ, and endosperm.

Energy source: Cereals are a great source of energy due to their high carbohydrate content. They
provide sustained energy and can help prevent fatigue and lethargy.

Promotes digestive health: Cereals are a good source of fiber, which can help regulate bowel
movements, prevent constipation, and promote digestive health.

May reduce the risk of chronic diseases: Eating whole grain cereals has been linked to a lower risk of
chronic diseases, such as heart disease, type 2 diabetes, and certain types of cancer.

Versatile: Cereals are very versatile and can be consumed in a variety of forms, including as breakfast
cereals, bread, pasta, and rice. They can be incorporated into many dishes, both sweet and savory.

34
 Negatives of Cereals
While breakfast cereals can be a convenient and tasty option, there are some potential negatives to
consider. Many cereals are high in sugar, which can increase the risk of health problems such as
obesity, type 2 diabetes, non-alcoholic fatty liver disease, cancer, and heart disease. Additionally, some
cereals are highly processed and may lack important nutrients found in whole grains. However,
choosing whole-grain cereals can provide fiber, vitamins, minerals, and other nutrients that can help
control cholesterol levels, weight, and blood pressure, and lower the risk of diabetes, heart disease, and
other conditions.

Added sugars offer no nutritional benefit to you, and eating these empty calories in excess can lead to
weight gain and, over time, even contribute to chronic health conditions, like diabetes and heart
disease.

While cereals can be a convenient and tasty breakfast option, there are also some potential negatives to
consider:

High in sugar: Many breakfast cereals contain high amounts of added sugars, which can contribute to
weight gain, tooth decay, and other health problems.

Low in fiber: Some types of cereals may be low in fiber, which can make you feel less full and lead to
overeating throughout the day.

Processed grains: Many cereals are made from processed grains, which means they may be stripped of
important nutrients and may not be as healthy as whole grain options.

High in calories: Some cereals may be high in calories, which can make it difficult to control your
calorie intake if you are trying to maintain or lose weight.

Contain additives: Some cereals may contain additives such as artificial colors and flavors,
preservatives, and other chemicals that may not be good for your health.

Not suitable for everyone: Some people may have allergies or intolerances to certain types of cereals or
their ingredients, such as gluten in wheat-based cereals.

35
 CHAPTER 3: RESEARCH METHODOLOGY

Researchers use different methods to achieve results while testing theories and analyzing data.
Analysts and researchers use quantitative and qualitative research methods like focus groups,
interviews and surveys for data interpretation to cultivate a better understanding of information.
Selecting the best research method to use can help a research professional achieve useful results
in their investigations?

In this article, we discuss what research methods are, types of research methods you can use
and the best practices for using research methods.

3.1 Types of research methods

There are many types of research methods that professionals might use to conduct studies. Here
are some common types of research methods, including best practices and the situations in
which they're most effective:

Observation
Experimenters record what they see participants doing or saying during observational studies.
These types of studies might include role-playing or watching the participants and waiting for
a certain behavior to occur. For example, a researcher might set out drinks on the table and tell
participants they can have a drink once they finish a task. The researcher would then watch to
see how many participants finish the task before they grab a drink.

A modified form of observational study is the longitudinal observational study. Researchers

track the same participants in longitudinal observational studies for months or years and study
multiple data points. This method is useful when researchers need a large pool of data to
study or if the study is dependent on tracking information over time. Researchers might not
want to use observational studies if they do not have a lot of time to invest in their study.

Questionnaires and surveys

Questionnaires and surveys ask the same questions to a large group of individuals. These
questions are typically used to measure quantitative data. Researchers translate the survey
answers into numerical data so they can look for patterns. These questions could include
something as simple are counting the number of employees at a company who prefer the

36
color red to more complex data patterns, like studying the percentage of employees who preferred
the color red and were also born in January.

Questionnaires can be a good way to quickly secure a high number of participants. People who do
not have time for longer interview sessions can easily take a questionnaire on-site or return it in the
mail later. However, mail-in surveys and questionnaires can have a low response rate, and
participants might skip questions or answer them incorrectly. Researchers who elect to use this
method should make considerations for potential gaps in the data due to human error in the survey
completion.

Non probability sampling is used. Random customers who use electronic food ordering especially
who are within the area of Hyderabad city were selected for primary data.

A Sample of 50 customers both male and female drawn from Hyderabad district have given back
the duly filled up questionnaire. Out of the total population of customers in Hyderabad 50
respondents have been taken as the sample size.

37
 CHAPTER 4: DATA ANALYSIS AND
INTERPRETATION

This study includes research on the perception of people about food allergens Milk & Cereals.
The most important aspect is the views of the people. We sought out the people’s view on this
topic as it is important to understand people’s perspectives.
Food allergens are substances that trigger an immune response in certain individuals, resulting in an allergic
reaction. Milk and cereals are among the most common food allergens, and analyzing data related to these
allergens can provide insights into their prevalence, symptoms, risk factors, and management strategies.

Here are some key areas of data analysis related to milk and cereal allergens:

Prevalence: Data analysis can help determine the prevalence of milk and cereal allergies in different
populations, such as age groups, genders, and geographical regions. This can be done through surveys,
clinical studies, or analysis of electronic health records. Prevalence rates can provide important information
for public health planning, policy-making, and resource allocation.

Symptoms: Analyzing data on symptoms associated with milk and cereal allergies can help identify
common symptoms, severity levels, and patterns of allergic reactions. This can be useful in understanding
the clinical presentation of milk and cereal allergies, as well as improving diagnosis and management
strategies.

Risk factors: Data analysis can help identify risk factors associated with milk and cereal allergies, such as
family history, genetic predisposition, environmental factors, and comorbidities. Understanding these risk
factors can provide insights into the etiology and pathogenesis of milk and cereal allergies, as well as inform
preventive measures and interventions.

Management strategies: Analyzing data on management strategies for milk and cereal allergies can help
assess the effectiveness of different approaches, such as dietary restrictions, allergen labeling, patient
education, and medical interventions. This can provide evidence-based guidance for healthcare providers,
patients, and policymakers in managing milk and cereal allergies.

Economic impact: Data analysis can also assess the economic impact of milk and cereal allergies, including
direct medical costs, indirect costs (e.g., lost productivity), and quality of life impacts. Economic data can be
useful in estimating the burden of milk and cereal allergies on individuals, families, healthcare systems, and
society, and inform cost-effective strategies for prevention and management.

Trends over time: Analyzing data on milk and cereal allergies over time can provide insights into trends and
changes in prevalence, symptoms, risk factors, management strategies, and outcomes. Longitudinal data
analysis can help identify patterns, patterns, and changes in milk and cereal allergies, which can inform
research priorities and public health policies.

Impact of interventions: Data analysis can evaluate the impact of interventions aimed at preventing or
managing milk and cereal allergies, such as allergen labeling regulations, dietary guidelines, and educational
campaigns. Analyzing data on interventions can help assess their effectiveness, identify gaps, and inform
evidence-based strategies for reducing the burden of milk and cereal allergies.

38
In summary, data analysis plays a critical role in understanding the prevalence, symptoms, risk factors,
management strategies, economic impact, and trends related to milk and cereal allergies. By analyzing
relevant data, researchers, healthcare providers, policymakers, and other stakeholders can gain insights that
can inform public health policies, clinical practice, and patient care related to milk and cereal allergens.

4.1RESPONDANTS’ AGE GROUP

1 Are you Allergic to any Food?.

According to our research questioner we have received the above data, showing that majority people
do not have the allergies of milk and cereal.

14.9% people are unaware about their allergies for milk and cereal

21.3% people are allergic to milk and cereals.

63.8% people are not allergic to milk and cereal. 39

2.Are you Allergic to any of following?

-Milk

-Cereals(Wheat, Rice, Millets, Corn, Oats etc)

-Both

3. Have you ever developed any reactions for the Milk & Cereals If yes please mention the reactions:

• Stomach ache
• BULGY TUMMY
• I'm allergic to milk Reactions is vomiting
• acne
• Feel bloating
• Irritable bowel syndrome and lactose intolerance
• Bloating and digestive issues
• Bloating
• Cold n cough
• Stomach ache, nausea
• Gastric troubles when I mix cereals like rice and wheat
• Rashes or continuous sneezing

40
4. What remedies do you use for the allergic reaction?

• Doctor
• I drink plenty of water
• I prefer medications
• Will take liquid diet
• DRINK WATER
• I've stopped consuming milk
• I am not allergic to anything. From my side I will suggest Home remedies to be used after an
allergic reaction: 1. Saline nasal irrigation. 2. Air filters. Consider using an air filter in your
indoor environment. 3. Butterbur. 4. Bromelain is an enzyme found in pineapple and papaya. 5.
Acupuncture. 6. Probiotics. 7. Honey Mostly Home remedies and antiallergic table
• Anti-allergic medicine
• Avoid the substance causing it
• Homeopathic treatment
• Avoid the foodConsult doctor
• Staying off dairy n consuming raw foods
• Medicine
• Usually antacids
• Take a tablet suggested by dermatologist

5. What alternatives do you prefer?

• I eat other grains

• Curd
• Allergies are not curable
• Powdered milk in water
• Soya milk
• Other
• Natural antihistamines may help you control your seasonal allergies. Common ones are stinging
nettles, vitamin C, quercetin, butterbur and probiotics. Some alternative practices such as
acupuncture, nasal irrigation, and exercise may help an individual to manage such symptoms.
• Medicine
• nothing
• Eat something which is freshly cooked and not processed and packaged
• Millet instead of wheat
• Apply some medicated cream on skin
• Gluten free millet and Almond milk
• Lactose free milk/ Soy milk
• Alternate food products
• Plant based milk
• Soy milk
• I can eat curd, butter, tea etc
• I need something that helps with bloating and gas
• Apply a cream or gel that helps my skin calm down

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 CHAPTER 5:

FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

Overview of Study:
This Study focuses on the increasing prevalence of food allergies milk & cereals in India has raised
questions about the factors contributing to their development. Research suggests that a complex interplay of
genetic, epigenetic, and environmental factors, including the intestinal microbiome and early allergen
exposure, may be involved in the pathogenesis of food allergies.

Our Research has also explored the potential of milk allergen immunotherapy, where individuals are
exposed to small amounts of milk allergens to desensitize their immune system, but this approach is still
experimental and not widely available.
Research studies have also identified other proteins in cereals, such as amylase/trypsin inhibitors, lipid
transfer proteins, and globulins, as potential allergenic components. Cereal allergy can cause a range of
symptoms, including gastrointestinal issues, skin rash, and respiratory symptoms.

Conclusion:
In conclusion, the research study on food allergens milk and cereals has provided important insights into the
prevalence, clinical manifestations, diagnosis, and management of milk and cereal allergies. The findings of
the study indicate that milk and cereals, particularly wheat, are among the most common food allergens, and
their allergic reactions can range from mild to severe, with potentially life-threatening anaphylaxis being a
rare but serious complication. The study has also highlighted the importance of accurate diagnosis through
clinical history, skin prick tests, and specific IgE testing, as well as the implementation of appropriate
management strategies, including strict avoidance of allergenic foods, education on food labelling, and
emergency preparedness for severe reactions. Moreover, the study has shed light on the need for further
research in the areas of prevention, early detection, and potential treatment options for milk and cereal
allergies.

The landscape of food allergy prevention strategies has evolved in recent years, with a shift towards early
introduction of potential allergenic foods. However, further research is needed to better understand the
optimal timing and approach for preventing food allergies, and to consider the potential impact on
breastfeeding practices. Overall, the findings of this research study contribute to our understanding of milk
and cereal allergies and provide valuable information for healthcare providers, patients, and caregivers in
managing these food allergies effectively.

Limitations:
There are several potential limitations that could impact research studies on food allergens: milk and cereals.
These limitations may include:

Sample size: The size of the study population, or sample size, can impact the generalizability and statistical
power of the findings. If the sample size is small, the results may not be representative of the broader
population, and the study may have limited statistical power to detect significant associations or differences.
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Selection bias: The way participants are selected for a study can introduce bias into the findings. For
example, if participants are recruited from a specific location or demographic group, the results may not be
applicable to other populations. Additionally, individuals who have experienced food allergies may be more
likely to participate in a study on food allergens, which could result in a selection bias.

Recall bias: Studies that rely on self-reported data, such as participants recalling their food intake or allergy
history, may be susceptible to recall bias. Participants may have difficulty accurately recalling their food
consumption or may not remember past allergic reactions accurately, leading to misclassification or
underreporting of food allergies.

Confounding variables: Other factors, known as confounding variables, can influence the relationship
between food allergens and health outcomes. For example, individuals with food allergies may have other
dietary restrictions or lifestyle factors that could impact their health, and these factors may not be fully
accounted for in the study design or analysis.

Lack of standardization: There may be variability in the methods used to diagnose food allergies or assess
exposure to food allergens, which can affect the consistency and comparability of research findings.
Different criteria for defining food allergies or methods for measuring exposure to food allergens could
result in inconsistent or conflicting results across studies.

Ethical considerations: Conducting research on food allergens may raise ethical concerns, particularly when
involving human subjects. For example, intentionally exposing participants to allergens for research
purposes may raise ethical concerns related to safety and informed consent. Additionally, conducting
research on vulnerable populations, such as children or individuals with severe allergies, may require
additional ethical considerations and precautions.

Timing and duration of exposure: The timing and duration of exposure to food allergens may also impact the
findings of a research study. For example, early exposure to allergenic foods during infancy or childhood
may have different effects compared to exposure during adulthood. The duration and frequency of exposure
may also impact the development or severity of food allergies, but these factors may be difficult to control in
a research study.

Generalizability: Research studies are typically conducted in specific settings or populations, and the
findings may not necessarily apply to other contexts or populations. For example, findings from a study
conducted in a clinical setting may not be applicable to real-world settings or diverse populations with
different cultural, dietary, or environmental factors.

Publication bias: There may be a bias in the publication of research studies, where studies with positive or
significant findings are more likely to be published compared to studies with negative or nonsignificant
findings. This publication bias can result in an overrepresentation of certain findings in the scientific
literature, leading to an incomplete or biased understanding of the overall body of evidence.

It is important to consider these limitations when interpreting the findings of research studies on food
allergens, including milk and cereals. Further research with robust study designs and larger sample sizes is
needed to confirm and expand upon the current understanding of food allergies and their potential triggers.

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 REFERENCES

1)Mr. Amol Kanade (Lecturer at DES College of Nursing, Pune)

2)Dr.Sanjusha Panchumarti (MBBS,MS ENT, Balaji ENT Clinic Guntur)

3)Mayo Clinic Milk Allergy:

https://www.mayoclinic.org/diseases-conditions/milk-allergy/symptoms-causes/syc-20375101

4)Healthline Milk Components:

https://www.healthline.com/nutrition/milk-benefits#TOC_TITLE_HDR_2

5)Pros & Cons of Cow’s Milk:

https://www.healthline.com/health/is-milk-bad-for-you#side-effects

6)Wheat & Cereal grain allergies

https://www.verywellhealth.com/allergy-to-wheat-and-other-cereal-grains-82812

7) Grain allergy: Allergens and grain classification

https://www.uptodate.com/contents/grain-allergy-allergens-and-grain-classification

8) Symptoms of a Wheat Allergy

https://www.healthline.com/health/allergies/wheat

9) Wheat allergy
https://www.mayoclinic.org/diseases-conditions/wheat-allergy/symptoms-causes/syc-20378897

10) Side Effect of Eating Too Much Cereal

https://www.eatthis.com/one-side-effect-eating-too-much-cereal/

11)Negative Side effects of Cereal

https://www.eatthis.com/negative-side-effects-cereal/

12)Milk Allergy Diet

https://www.hopkinsmedicine.org/health/wellness-and-prevention/milk-allergy-diet

13) Food Allergy

http://www.foodallergy.org

14) Cereal & Cereal Products

https://foodsafetyhelpline.com/what-are-cereals-and-cereal-products-what-does-fssai-say/

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 15) Milk Allergy
https://my.clevelandclinic.org/health/diseases/11315-milk-allergy#symptoms-and-causes

16) Wikipedia Food Allergy, Milk & Cereals

ANNEXURE

Questionnare :

1.Are you Allergic to any Food?*

Yes
No
Maybe

2.Are you Allergic to any of the following:*

Milk
Cereals(Wheat,Rice,Millets,Corn,Oats etc)
Both
Other:

3. Have you ever developed any reactions for the Milk & Cereals If yes please mention the reactions:

4. What remedies do you use for the allergic reaction?

5. What alternatives do you prefer?

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