What causes allergies in cow’s milk?
The composition of milk includes substances such as water, carbohydrates, lactose (milk sugar), minerals, fats, and several proteins. The casein and whey proteins are known to be allergenic. When milk is fermented, it hardens and becomes curd, composed primarily of casein proteins. Whey protein is the liquid portion, the watery part left when the curd is removed. In milk proteins, 80 percent is casein and 20 percent is whey. Cheese is rich in casein. The harder the cheese, the more casein it has, and the more allergenic it can be. What are the symptoms of dairy allergy? Dairy allergies can cause either immediate or delayed hypersensitivity reactions. Immediate hypersensitivity symptoms appear within minutes of ingesting milk or milk-containing foods, while a delayed hypersensitivity reaction kicks in 6-24 hours after eating the food, peaks at 48 hours, and subsides 72-96 hours later. Symptoms manifest on the skin, in the digestive system, or in the respiratory system. On the skin, mani
