There is a high degree of cross-reactivity between cow’s milk and the milk from other mammals. Cross-reactivity is a situation when the proteins in one food are similar to the proteins in another, and your body’s immune system sees them as the same. So, people who are allergic to cow’s milk are often advised to also avoid milk from other domestic animals like sheep, goats, and buffalo. In studies, the risk of an allergic reaction to goat’s milk or sheep’s milk in a person with a cow’s milk allergy is about 90%.
Baked Milk Breakthrough
When milk is thoroughly heated or cooked, the proteins change shape and for some people, this could mean that their immune system will no longer overreact to the protein. In fact, studies have shown that 75% of children with a milk allergy can actually tolerate baked foods containing milk, like a muffin or cake.
This means some people with a milk allergy can go to a birthday party and taste the cake, as opposed to skipping the cake (or the party) completely. A simple blood test can help your healthcare professional determine if you’re a good candidate for an oral food challenge to see if you’re likely to tolerate baked milk.
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