Milk allergies vs. lactose intolerance

More and more people suffer from milk allergies, but it’s important to distinguish between milk allergy and lactose intolerance. Lactose intolerance is caused by a deficiency of an enzyme needed to break down lactose (milk sugar). In contrast, a milk allergy is a true food allergy triggered by allergenic components of milk proteins. Understanding this difference is crucial for proper diagnosis and management.

Allergenic proteins in cow’s milk

Cow’s milk contains several proteins with allergic potential, with the most significant ones being casein and ß-lactoglobulin. These proteins can cause a range of allergic reactions in sensitive individuals, making it essential to be aware of their presence in various foods.

Casein: a major milk allergen

Casein is one of the major allergens in milk. It plays a crucial role in cheese production and is mainly found in cheese, quark, yoghurt, cream, and butter. Additionally, casein is present in bakery goods, chocolate, wine, and meat products. Since casein is not unique to cow’s milk, it is also found in sheep’s milk, goat milk, and other types of milk. This widespread presence means that individuals with a casein allergy need to be vigilant about checking food labels and ingredient lists.

ß-lactoglobulin: whey protein allergen

ß-lactoglobulin is a whey protein found in fresh milk and hydrolyzed dairy products like baby food. Allergies to ß-lactoglobulin commonly occur in children, while adults are more often allergic to casein. Because ß-lactoglobulin is not heat-stable, many allergic individuals can tolerate cooked dairy products. Products made from sheep or goat milk are often well tolerated by people allergic to ß-lactoglobulin. This can provide alternative dietary options for those affected by this allergy.

How to test for dairy in food

Testing for dairy in food is essential for ensuring the safety of individuals with milk allergies. Our company offers two reliable methods: ELISA and lateral flow tests.

• Enzyme-linked immunosorbent assay (ELISA) is a widely used technique to detect specific milk proteins with high sensitivity and accuracy. It is ideal for both raw ingredients and finished products, providing clear and quantitative results.
• Lateral flow tests offer a quick and easy on-site solution. These tests are user-friendly, delivering rapid results without the need for specialized equipment. They are perfect for routine checks and immediate verification of dairy contamination in various food products.

By utilizing ELISA and lateral flow tests, you can ensure your products are safe for consumers with milk allergies, maintaining compliance with labeling regulations and avoiding cross-contamination.

Importance of labeling and testing for milk allergens

Milk is subject to labeling as an allergen in many countries. This labeling helps consumers identify products that may contain milk proteins and avoid them if they have allergies. To ensure the safety of allergic individuals, it is crucial to test food and surfaces during the production process. Regular testing and strict labeling regulations help prevent cross-contamination and accidental exposure.