| abstract |
The invention relates to a process for obtaining an immunological food product, used as adjuvant in the treatment of bacterial infections in the digestive tract. According to the invention, the process consists in mixing the pasteurized milk at a temperature of 50-70 ° C for 4 ... 45 minutes, containing whole eggs from hens immunized with antigens prepared from pathogenic bacterial strains isolated from patients with clinical expression of the disease, possibly only with egg yolks from such eggs or with protein extracts immunoglobulin and ovotransferin. |