Milk/Dairy

People with cow’s milk (dairy) allergy are allergic to the protein in milk. Milk allergy is one of the most common food allergies in childhood, affecting more than 2% of babies in Australia. Milk allergy is one of the more difficult food allergies to manage because milk is found in many foods and is hard to avoid.

The following information on this page refers to IgE mediated cow’s milk allergy.

Information on non-IgE-mediated (delayed) cow’s milk allergy, also known as cow’s milk protein intolerance, can be found on the Non-IgE-mediated food allergy webpage. 

In the past, most children would outgrow their milk allergy before starting school, but increasing numbers now outgrow their milk allergy much later, and milk allergy can remain for life.

There is no cure for food allergy. Currently, there are different ways to manage food allergy. Most people with milk allergy must avoid foods which are made from milk although some people may be able to eat small amounts of milk which is baked, such as in muffins, cakes or biscuits.

Oral Immunotherapy (OIT) may also be an option for some people with milk allergy. OIT is a special treatment program sometimes offered and supervised by allergy specialists. Speak with your allergy specialist about whether baked milk or OIT may be an option.

For more information see Food Allergy management and treatment.

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Signs and Symptoms of a food allergic reaction

Signs and symptoms of a food allergy usually occur soon after eating the food or within two hours of eating. Allergic reactions to food can be mild, moderate or severe.

An allergic reaction may start with mild or moderate signs or symptoms but can progress rapidly to anaphylaxis. However, it is important to remember that signs of a mild or moderate allergic reaction may not always occur before anaphylaxis.