The development of IgG or IgA antibodies against foods is caused by three-dimensional structure changes in proteins due to cooking. Dairy proteins, especially casein, have different three-dimensional structures across mammalian dairy products, resulting in variations in reactions. While cow's milk antibodies may also manifest with sheep or goat's milk, around 30% of people may not have these cross-reactive responses. Additionally, hard cheeses differ in casein structure from soft cheeses.

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