Casein, F78

Casein is a major allergen in milk and the main protein constituent in cheese. Casein makes up about 75-80% of all milk protein and is heat stable. The concentration in cow’s milk is between 2.5-3.2% or 3.2g per 100ml milk. 

• Postpone the process of testing immediately after paraclinical studies (roentgen, TC, MRI) and physiotherapy procedures. They can affect test results.

• We recommend avoiding physical activity prior to your examination.