Milk Allergy

The Milk Allergy panel measures IgE Antibodies to look for allergic reactions to several proteins found in cow’s milk. This lab test panel includes Casein, a-Lactalbumin, and b-lactoglobulin. Casein makes up the majority of milk curd proteins. The remaining whey contains several proteins with a-lactalbumin and b-lactoglobulin being the most prevalent. Milk allergy is one of the most common food allergies and usually develops early in life. Many people’s allergies subside as they grow older but some persist into adulthood.

Milk allergy symptoms can develop within minutes to days of consuming milk or dairy products. Common allergy symptoms include rash, itching, hives, swelling around the face or throat, nausea, cramps, diarrhea, and constipation. Most people who are allergic to one milk protein are allergic to others as well. However, some people who are allergic to only certain types of proteins may be able to tolerate some types of foods containing milk. For example, someone who is allergic to Casein only may have no problem eating cooked foods containing milk since the casein protein breaks down with exposure to heat. Allergy testing for milk component proteins can help a person and their doctor determine which types of diet changes are necessary to avoid allergic reactions.

Milk Allergy testing is typically ordered when a person experiences allergy symptoms within 48 hours of consuming milk or products containing milk. For a more comprehensive test which includes the same components as the Milk Allergy lab test plus cow’s milk and several types of cheese, please see our Dairy Allergy Test

Turnaround for this lab test is typically 3-6 business days.