Used in food allergy testing to detect and quantify bovine β-lactoglobulin in dairy products and processed foods, ensuring accurate labeling and helping to prevent allergic reactions. Commonly applied in quality control within the food industry to monitor cross-contamination in production lines, especially in facilities that handle milk or milk-derived ingredients. Also utilized in research settings to study protein stability, allergenicity, and the effectiveness of allergen removal processes. Supports development of hypoallergenic dairy products by providing precise measurement of residual allergens.