Milk

Milk allergies are distinct from lactose intolerance, as they involve immune reactions to milk proteins rather than a deficiency in the enzyme needed to digest lactose. Cow’s milk contains several allergenic proteins, with casein and ß-lactoglobulin being the most significant. Casein, a major milk allergen, is found in cheese, yoghurt, cream, butter, bakery products, chocolate, and even some meat and wine products. It is also present in milk from sheep, goats, and other animals, making vigilance in labelling essential. ß-lactoglobulin, a whey protein, is commonly allergenic in children and is found in fresh milk and hydrolysed dairy products. Because it is not heat-stable, some individuals can tolerate cooked dairy, and alternative milk sources may be suitable.